How are the beets prepared for this recipe?

The medium beets are sliced into 1/4-inch thick pieces, brushed with olive oil, salted, and roasted at 425 degreesF for 20-25 minutes until soft.

What is the cooking method for the buckwheat groats?

Toasted buckwheat groats are cooked by boiling them in 1/2 cup of salted water for 20 minutes until the liquid is absorbed and they are soft, then stirred with a little coconut oil.

Why are the beet stems cooked before the leaves?

The recipe instructs to cook the chopped stems for 7-8 minutes before adding the leaves, allowing the tougher stems to soften adequately before the more delicate leaves.

How does this recipe achieve 'creamed' beet greens?

The recipe title indicates 'Coconut Creamed Beet Greens,' and 3/4 cup of coconut milk is listed as an ingredient, suggesting it is incorporated into the greens to create a creamy texture.

What provides the crunch in this dish?

Toasted buckwheat groats and a handful of macadamia nuts are added to provide a satisfying crunchy texture contrast to the soft greens and roasted beets.

7 years ago

Coconut Creamed Beet Greens with Toasted Buckwheat and Macadamia Nuts
[Vegan]

VR By: Viktoria Radichkova

Author Bio

Viktoria Radichkova is a passionate healthY food lover, creative recipe developer, and food photographer at... Read More

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coconut-creamed-beet-greens-toasted-buckwheat-macadamia-nuts-1

A vibrant bowl of coconut creamed beet greens, topped with golden roasted beet slices, toasted buckwheat groats, and crunchy macadamia nuts.

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Coconut Creamed Beet Greens with Toasted Buckwheat and Macadamia Nuts [Vegan]

Dairy Free

Vegan

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

Ingredients You Need for 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

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How to Prepare Coconut Creamed Beet Greens with Toasted Buckwheat and Macadamia Nuts [Vegan]

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.