Sweet and Sour Beets and Meatballs

I had beets hanging around in my fridge – I got them both in last week’s and this week’s Coeur et Sol share. (Things overlapped a little, since I picked up on Thursday last week, but got my share on Monday this week.) I broke out Skinny Slow Cooker and made a recipe I’d tried once before, and I was not disappointed.

Sweet and Sour Beets and Meatballs with Wheat Berries

Now, of course, I tell you this and then have to explain all of the things I did differently. First, I substituted farro for the wheat berries, since that’s what I had in my pantry. It worked perfectly well. Both are grains that hold up to long cooking times, and both get a chewy, dense texture when cooked down. Second, I omitted the apricots, because I just don’t care for them. Thirdly, I ignored their instructions for the meatballs and made my own turkey meatballs, using garlic chives from my share, parsley from my yard, and a ton of garlic.

The colors are not as vivid in my finished product as in the cookbook. Partly, of course, that’s because the cookbook picture is staged and lit, but a couple of things worked against the coloring of my dinner: half of the beets were golden beets, not red, and the red onions I used were very pale once you got past the first layer, so there was little distribution of the deep red color.

It doesn’t matter. It was still delicious. My picky preschooler even ate an entire serving!

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