Sweet riced beets are dressed with a rich, savory mixture of garlic, ginger, shallots and soy sauce in this recipe for Garlic Ginger Riced Beets.
This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Two and a half weeks. That’s what remains of summer vacation for my kids. And, well, I guess for me too since I start teaching university classes then too. That leaves us with limited time to do all the fun summer things we can fit in before our schedules fill up with classes and homework and extracurricular activities.
It also leaves means the nights of lazy dinners are coming to a close. Fortunately, quick and easy side dishes like Garlic Ginger Riced Beets make getting dinner on the table a cinch. Seriously, this can be made in just about 15 minutes.
This recipe starts with Green Giant Riced Veggies, which make incorporating riced veggies into meals so easy. What I especially love about them is that they are just veggies, no seasonings or sauces, so they are great for incorporating into a variety of recipes and meals. The riced beets are also gluten-free and a low-calorie food (they have up to 85 percent fewer calories than white rice).
These riced veggies steam quickly in the microwave – freezer to table in just 6 minutes – and then can be used as rice or grains would be. Available in a variety of veggies (I have my eye on the sweet potato and cauliflower mixture for a take on tabbouleh and the cauliflower one for a breakfast bowl). But first, I tried the beet variety.
We are a beet-loving family. We’ve been growing beets in our garden, and cook them in many ways — roasted, in fried rice, in salads and more. For this recipe though, they get the stir-fry treatment with a mix of fragrant, flavorful ingredients.
Before you make it though, you should know that this recipe is for beet lovers. Garlic, ginger, shallots and soy sauce conspire together to bring a rich, savory flavor to the sweet beets. If you aren’t a beet fan, this won’t change your mind – this recipe celebrates the flavor and texture of beets in a lovely way.
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PS – Want to try Green Giant Riced Veggies? Use this $1 off coupon.
- 1 (10 oz.) package Green Giant® Riced Veggies Beets
- 1 tbsp olive oil
- 2 medium to large shallots, , quartered and sliced
- 1 tbsp fresh grated ginger
- 2 cloves garlic, , minced
- 1-2 tbsp soy sauce
- salt and pepper, to taste
- Prepare the beets according to package directions.
- While the beets are cooking, heat the olive oil in a small skillet set over medium heat. Add the shallots, ginger and garlic and cook, stirring occasionally, for 8-10 minutes. When the shallots begin to turn golden brown, it's ready.
- Stir the beets into the vegetable mixture. Remove from heat. Drizzle with soy sauce. Taste and season with salt and pepper, as desired.
Can't find these riced beets? Finely chopped (and cooked) beets can be substituted.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.