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Coconut-creamed beet greens with toasted buckwheat + macadamia nuts | www.viktoriastable.com

Coconut creamed beet greens {toasted buchwheat + macadamia nuts}

Coconut-creamed beet greens with toasted buckwheat & macadamia nuts - creamy, nutty and mildly sweet, this dish is a clean comfort food for me.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Calories 3357 kcal
Author Viktoria

Ingredients

  • 1 lbs beet leaves (from 2 bunches)
  • 5-6 medium beets
  • 3/4 cup coconut milk
  • 1/4 cup toasted buckwheat groats
  • 1 Tbs coconut oil
  • 5-6 garlic cloves
  • a handful of macadamia nuts

Instructions

To cook the buckwheat:

  1. Bring 1/2 cup of salted water to a boil, and add the toasted buckwheat groats.  Cook for 20 minutes, until the liquid is absorbed, and the buckwheat is soft.  Add a little coconut oil, and stir to mix well.

To roast the beets:

  1. Preheat oven to 425 F. 

  2. Cut the beets into 1/4 " thick slices, brush with olive oil, and sprinkle with salt.  Roast for 20-25 minutes, or until soft when pricked with a fork.

To make the greens:

  1. Chop the beet greens, and roughly separate the stems from the leaves.

  2. Heat the coconut oil, and add the chopped stems first.  Cook for 7-8 minutes, stirring occasionally.  

  3. Add the chopped leaves, some salt, and cook for a few more minutes.

  4. Pour 3/4 cup water to the beet greens, and continue to cook on low heat, until the liquid is absorbed, and the greens are soft. 

  5.  Add the coconut milk, the pressed garlic, and cook for another 5 minutes.

  6. To serve: divide the buckwheat groats among 2 plates.  Top with the creamed greens, the roasted beets, and sprinkle macadamia nuts on top.  Optionally drizzle some coconut cream.