This one is also the product of various recipes I’ve seen over the past week. I loved the result of roasting the beets and squash with balsamic vinegar. I had never done that before, but will definitely be doing it again. Can you tell that I love beets?
Preheat oven to 425 degrees
Wash, peel, and dice your beet(s), saving the greens
Peel and dice your butternut squash
Toss beets and squash with 1 tbsp balsamic vinegar, 1 tbsp olive oil, and salt
Spread vegetables on foil-covered baking sheets
Roast at 425 degrees until tender
Meanwhile, cook brown rice, covered, as slowly as you can. You want your rice to be creamy, which only comes with time and lots of liquid. I used vegetable stock, and then started adding red wine by the 1/2 cup (I probably added 1 1/2 cups wine total). I was too hungry to let my rice cook to the desired creaminess, so make sure not to make this on an empty stomach!
While the rice and veggies are cooking, wash your beet greens thoroughly. Cut away the stems and chop the leaves into spinach sized pieces.
Heat a pot of water to boil, and blanch the greens
Place greens in ice water until your rice and vegetables are ready.
When everything is cooked through to your pleasing, mix together the rice, vegetables, and beet greens. Add salt, pepper and balsamic vinegar to taste. You can also consider a sprinkle of feta or goat cheese.