Fresh beets are a wonderful bargain because you get two vegetable dishes out of one plant. The beet greens, which many people foolishly throw away, are an excellent source of vitamins and minerals and are a delicious vegetable in their own right.
Food as Medicine: Beet greens, similar in taste and texture to Swiss chard, offer abundant vitamins and minerals, and carotenoids such as beta-carotene and lutein.
1 pound firm tofu
2 pound beet greens
1 tablespoon expeller-pressed canola oil
1 medium onion, chopped
1 clove garlic, mashed
2 tablespoons reduced-sodium soy sauce or teriyaki sauce (or to taste)
2 cups cooked rice
1. Drain the tofu; slice it 1/2-inch thick and place the slices on a dish towel or several layers of paper towel. Cover with another cloth or layer of paper towels and place a cutting board on top, weighted with a few heavy cans or a pot of water. Press the tofu slices for 1 hour, then cut into 1/2-inch cubes. You can also use baked, pressed tofu, in which case you just need to cut it into cubes.
2. Wash the beet greens thoroughly, drain, remove stems and shred.
3. Heat the canola oil in a skillet and add the onion. Sauté over medium-high heat until onion is translucent, then add the tofu and continue cooking until tofu begins to color.
4. Add the beet greens and garlic. Stir-fry until greens are cooked, about 5 minutes.
A plant-based main dish like this one is an easy and delicious way to eat less animal protein - a step that I recommend for optimum health.