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