What’s For Dinner Tonight?
Organic Gold Beets and Crusted Chicken Thighs
Recently, I found organic gold beets in the store. Beets are a favorite of mine. Packed with essential mineral, vitamins, and plant compounds including protein, iodine, phosphorus, iron, potassium, magnesium, calcium, copper, vitamin C, vitamin B1, vitamin B2, and vitamin B12, beets are also high in nitrates, which your body turns into nitric oxide—a compound that helps dilate and relax your blood vessels. So when I saw this variety, I had to give them a try.
After rinsing and saving the greens, I roasted the beets. Here’s an easy recipe:
Preheat oven to 350 degrees. Use a small baking pan. Place the beets on a piece of foil and drizzle with garlic-infused extra virgin olive oil, then sprinkle with a little coarse black pepper. Seal the foil well and bake for 1-1/2 hours (depending on the size and quantity of beets.) Remove and open the foil. Test the beets for doneness with a fork. Store the beets with skins on in a glass container in the fridge until ready to use.
Here’s the recipe for dinner tonight – Organic Gold Beets and Crusted Chicken Thighs
Crusted Chicken Thighs:
Use a medium size pan and add a small amount of unrefined virgin coconut oil and set to high heat until oil melts. Dredge thighs in Kitchen Spirit Gluten-free Coating (recipe here). Reduce heat to medium high and add thighs. Cook thoroughly, turning several times to crust-up the coating.
Beets and Veggie Stir-fry:
Cut up assorted vegetables—broccoli, cauliflower, carrots, onions, zucchini, red peppers, and gold organic beets. Use a medium pan and add a small amount of unrefined virgin coconut oil, setting heat to high until oil melts. Reduce to medium high and add veggies, stirring occasionally. Season with coarse black pepper, organic dried basil, organic dried oregano, and dried red chili pepper flakes. Sprinkle in a few goji berries if desired.
Layer the beet and veggie stir fry on a plate and top with a crusted chicken thigh. Drizzle with Kitchen Spirit Green Sauce and serve.
Substitute other vegetables, using what you have on hand
Try this dish with tilapia or corvina fillets
Sprinkle with grated parmigianno-regianno cheese