This was a wonderful meal that just kind of happened as I walked through the grocery store. Well, really, Bree and I had this great adventure involving a warm drink (Toddy!) in a thermos at some bluffs overlooking the river at sunset. It was nice but then it was cold and we were hungry and had beets on our minds.
It's hard for me to describe the meal because there ended up being many parts instead of one bowl of every ingredient, like a stir-fry. I suppose that's what lists are for:
-Beet and a pear mixed green salad with White Wine Vinaigrette
-Smoked Apple Sage sausage
-Sauteed beet greens and fried Polenta rounds
Beets are wonderful and sweet and their leaves are actually very nutritious and largely overlooked in the leafy-greens department. I lightly sauteed the leaves in a little Earth Balance until they wilted and served them with the polenta and sausage. The polenta was fried in a combination of olive oil, balsamic vinegar and course salt and pepper until the surface was crispy and golden.
The sausage is made by a company called Field Roast from Seattle, WA. This is the most delicious veggie sausage I have ever had in my life! They are pricey at around $6.99 for four links, but they are very much worth the splurge (especially when on sale for $4.99). I lightly browned the sausage in a pan after slicing it into little rounds.
As for the salad, I boiled the beets and cut them into small cubes and added them the the thinly cut pear and onion. Usually I don't boil veggies because all the good stuff boils out into the water but I've saved the beet water and look forward to reusing it today. It would be nice to use the beet water in a fresh juice of some sort but I don't have that technology so I might use it to make a pink pasta salad of some sort. A quick internet search yields many interesting results for beet water usage, though.