String Beans, Caramelized Sweet Potato, Beets and Pumpkin Seeds

[Guest guest]

String Beans, Caramelized Sweet Potato, Beets and Pumpkin Seeds

 

1 to 2 medium beets, scrubbed and diced medium

1 sweet potato, diced medium (leave skin on)

3 tablespoons pumpkin seeds, in shell

1/2 pound string beans

1 tablespoon plus 2 teaspoons canola oil

juice of 1/2 fresh lemon

salt and pepper to taste

 

On one half of steamer, steam beets for about 10 minutes or until they begin to

soften slightly. Add sweet potato on other half. A few will probably overlap,

but the key is to try to keep them as separate as possible so the beets don't

stain the potato. Cook until the vegetables are softened.

While potato and beets are cooking, place pumpkin seeds in a skillet over

medium-high heat. Move frequently. When most have popped, remove from the pan

and set aside. This should take only 30 seconds or so.

In the same skillet, sauté the string beans in 2 teaspoons oil for 1 to 2

minutes, moving frequently, until softened, but still slightly crunchy. You may

choose to slightly blacken. Set beans aside in the middle of a large plate.

Spoon cooked beets around the beans. In the same skillet, add steamed sweet

potato and 1 tablespoon oil. Sauté until browned or slightly blackened, stirring

fairly often. In a hot skillet, this should only take about 2 minutes.

Spoon potatoes on top of beets, around the string beans. Drizzle with lemon

juice and season with salt and pepper. Sprinkle pumpkin seeds all around. Serves

4.