• Liz Talley - Urban Graze

Golden Beet and Grains Pilaf


A very good late summer side dish.

1 Tbsp. olive oil

1 bell pepper, diced

1– 2 Tbsp. finely diced mild onion

1 clove garlic, crushed

2 c. tightly packed, rough-chopped beet greens

2 c. cooked hearty/chewy grain (such as wheatberries, farro, or barley)

2 med. golden beets, cooked, peeled and diced

Salt and pepper

Crumbled feta or shredded parmesan

Toasted, chopped pecans or walnuts

Saute the pepper and onions in olive oil about 3 minutes, until the pepper is soft and onions are beginning to brown. Add the garlic, and then the beet greens and cook just until the greens begin to wilt. Add grain of your choice and diced beets, and stir on low heat until warmed through.

Add a splash of water, stock, or white wine if it looks too dry. Season with salt and pepper, sprinkle with cheese and nuts.

Recipe created or adapted by Liz Talley, Urban Graze

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