I received product from Love Beets for this post but was not further compensated. As always, all opinions are my own.
I hate working for food. Not in the sense of bringing home the bacon, but more like laboring over food before putting it in your mouth. For example: lobster. It’s delicious but takes so much effort. Pomegranates? Hard to cut and scoop out the seeds. Spaghetti squash? Don’t try to tell me you haven’t almost killed yourself trying to cut the damn thing. Am I a huge pain? Yes, but so is peeling hard-boiled eggs. In all seriousness, foods sometimes require some work, even the best foods. That’s how I feel about beets. Or, how I felt about beets before discovering Love Beets.
Love Beets sells organic, pre-cooked beets and beet products (juices & snack bars). Opening up a package is one hundred times easier than dealing with the murder scene I create when handling beets. See evidence in this post.
With easy access to these cooked beets I’ve been eager to experiment in the kitchen. Since I’m still Whole30 bound, I wanted to try a spin on a classic Whole30 compliant dish: cauliflower rice. I happen to not love cauliflower rice (plus it stinks up the kitchen) but with the addition of beets, the taste and color is much more palatable. What 5-year-old girl wouldn’t love to eat pink cauliflower rice? Ok, minus the cauliflower.
I’ve eaten it on-top of salads and as a side dish at dinner. By far the most colorful item on my plate…it just makes everything look prettier.
- 1 head of cauliflower
- 1 package of Love Beets (or 1-2 loose beets boiled)
- 1/3 cup of vegetable broth
- 1/2 cup of chopped basil
- 1/4 cup of sliced almonds
- 1-2 tbsp olive oil
- Salt + pepper to taste
- Wash and chop cauliflower into florets, removing as much of the stem as possible.
- Place florets in food processor and pulse until rice-like consistency. (Easier to handle in smaller batches).
- Heat oil in a large skillet over medium-high heat.
- Add cauliflower rice and sauté to coat in oil.
- Add vegetable broth and sauté for 2-3 minutes.
- While rice is cooking, add beets to food processor and puree until (mostly) liquid.
- Add beet puree to skillet and continue stirring (5-7 minutes).
- Add salt and pepper, basil and almonds to skillet. Mix.
- Remove from heat once rice has reached desired heat and consistency.
- Mushrooms, onions and/or garlic would work well in this dish (I omitted for preference)