This is one of my favorite, simple, side dishes. Golden beets have such a different taste than regular beets, being sweet, yet mild, buttery even; they lend so much to this dish.
Try adding grated golden beets in all your carb-y, side dish favorites like risotto, polenta, pasta, and mashed potatoes, and you will fall in love with what this seasonal variety has to offer.
I use white rice in this recipe, because brown takes too long to cook to keep this light and summery. The energy of this dish is earthy, yet still uplifting. The bright yellow rice, with hints of red makes me feel peppy! Golden beets add a bounty of nutrition being loaded with fiber, iron, folic acid, potassium, beta carotene, lycopene and other phytonutrients. The combo of coconut extract + reduced fat shredded coconut, gives a lot of coconut flavor, without excess amounts of fat, making the dish heavy, and you feel not a spritely!
1 cup long grain white rice, could be basmati or jasmine as well
4 cups vegetable broth or water
½ teas Coconut extract
2 TB Reduced Fat Shredded Coconut (like this) – I wont tell if you use full fat!
½ teas – 1 teas Red chili flakes (depending on how spicy you like it add more!)
1 teas Cinnamon powder
½ teas Garlic powder
1 cup grated golden beets (peel first)
Combine everything in a medium pot or sauce pan that you have a fitted lid for. Bring to a boil, without the lid on, stirring a few times to combine everything. When it reaches a boil, reduce the heat to medium-low, and put the lid on to cover. Cook for 15 minutes. Remove from heat, but leave the lid on for 5 minutes. Remove the lid and fluff the rice with a fork. Enjoy!