Coconut-creamed beet greens with toasted buckwheat & macadamia nuts – creamy, nutty and mildly sweet, this dish is a clean comfort food.
Coconut Creamed Beet Greens with Toasted Buckwheat and Macadamia Nuts [Vegan]
- 2 bunches of beet leaves
- 5-6 medium beets
- 3/4 cup coconut milk
- 1/4 cup toasted buckwheat groats
- 1 tablespoon coconut oil
- 5-6 garlic cloves
- a handful of macadamia nuts
To cook the buckwheat:
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:
Preheat oven to 425ºF.
Cut the beets into 1/4-inch 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:
Chop the beet greens, and roughly separate the stems from the leaves.
Heat the coconut oil, and add the chopped stems first. Cook for 7-8 minutes, stirring occasionally.
Add the chopped leaves, some salt, and cook for a few more minutes.
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.
Add the coconut milk, the pressed garlic, and cook for another 5 minutes.
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.