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“Pepperoni” Beet, Rice and Greens


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"Pepperoni" Beet, Rice and Greens


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“Pepperoni” Beet, Rice and Greens


  • Ready Time : 0 min




  • 1 Tablespoon (15 ml) Olive Oil (I think you could get away with just 1/2 T)
  • 2 Tablespooons Soy Sauce or Wheat-Free Tamari (for gluten-free)
  • 1/2 Cup (120 ml) Vegetable Broth
  • 1 Teaspoon (5 ml) Apple Cider Vinegar
  • 1/4 Teaspoon Liquid Smoke
  • 1/4 Teaspoon (1 ml) Sugar
  • 1/4 Teaspoon (1 ml) Garlic Powder
  • 1/4 Teaspoon (1 ml) Onion Powder
  • 1/4 Teaspoon (1 ml) Dry Mustard Powder
  • 1/4 Teaspoon (1 ml) Ground Fennel
  • 1/8 tsp (.5 ml) Sage (I omitted since I didn't have any on hand)
  • 1/4 Teaspoon (1 ml) Smoked or Regular Paprika
  • 3-4 Small Fresh Beets, peeled, halved and thinly sliced (reserve the greens)
  • Olive Oil
  • Cooked Brown Rice (I used 1-1/2 cups)


1 Preheat your oven to 325ºF (170 C).

2 In a small dish, combine the olive oil through the paprika. Place the beets in a 9 x 13-inch baking dish, pour the spice mixture over top and toss to evenly coat.

3 Spread the beets out in the dish as best you can.

4 Bake uncovered for about 20 minutes, then remove from the oven and flip the beet slices.

5 Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Mine were quite done after just 15 minutes (35 minutes total)

6 While the beets are cooking, chop up the beet greens and saute them over medium-low heat in just a bit of olive oil until they are nice and wilted

7 When the beets are done, add the greens and brown rice to the beet dish and stir to combine.

8 The flavorings and any leftover marinade from the beets should nicely disperse onto the rice too.


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One Response to “Pepperoni” Beet, Rice and Greens

  1. I made just the beet pepperoni last week and everyone loved it (even the proclaimed beet haters). It is a must try.

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