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Beet Steaks

Beet Steaks


  • Author: Bull Garlington
  • Total Time: 3.5 hours
  • Yield: 2 servings 1x

Description

My wife’s favorite vegan meal. It’s hearty, earthy, and looks a lot like a steak. It goes very well served on a bed of lightly dressed baby spinach leaves with a side of steamed broccoli and roasted new potatoes. If you can’t find giant beets in your regular grocery, try a grocer who specializes in Middle Eastern, Asian, or European ingredients and produce. 


Ingredients

Scale
  • 2 giant beets (about the size of a grapefruit, maybe a little bigger)
  • 1 T. Spice House Chicago Steak Seasoning
  • 1 clove of garlic
  • 1 sprig of thyme or dill
  • salt

Instructions

  1. Peel the beets.
  2. Cook the beets in a slow cooker for three hours; remove; let cool.
  3. Slice the beets into “steaks” about three quarters of an inch thick; you should get four good “steaks.”
  4. Very lightly coat one face of each stealk with oil then cover with the seasoning.
  5. heat olive oil in a heavy-bottomed pan until quite hot.
  6. Using tongs, brown the “steaks” on their edges, then unseasoned side, then finally on the seasoned side. 
  7. Salt to taste.
  8. Serve hot on a bed of lightly dressed baby spinach.

Notes

Penzeys also has a nice Chicago Steak blend.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours 20 minutes