The Little Beet's Charred Broccoli

January 10, 2014

The Little Beet's Charred Broccoli


A new eatery recently opened in the beating heart of Midtown NYC, it’s called The Little Beet and it focuses on gluten-free, non-GMO, fast-casual food. It has quickly become a favorite lunch spot for busy professionals, who want to eat healthy and nutritious food.
The fact that it’s located in Midtown, just a few blocks away from tourist-clogged Times Square - or as I like to call it 'Squareway to Hell' - should not hold you back from having lunch there (if you happen to be in NYC, of course!)
It’s a lovely little spot with an eco-friendly decor that includes detailed Compost-Recycling-trash bins and veggie-inspired artwork on the walls.



The menu has a great variety of choices. There are fresh salads (chinese cabbage! And hey, beets...), sandwiches served on Gluten-Free bread, a good selection of proteins and the most awesome side dishes I’ve ever laid my eyes on.
Grilled sweet potatoes with smoked sea salt and pecorino; toasted buckwheat with mushrooms, green onions & hazelnut; blistered green beans; heads of grilled radicchio; AND charred broccoli with garlic, chili pepper & lemon olive oil.
You guys believe in love at first sight? I’ve always been skeptical about it, but after the first bite of The Little Beet's charred broccoli, I think I’ve changed my mind.
I already love broccoli, but those were off the chain, over the moon delicious.

Broccoli


I'd happily eat all my lunches at The Little Beet, but unfortunately there is a drawback (well, more like two drawbacks, now that I’m thinking about it).
First off - as mentioned before - The Little Beet is located in Midtown, and seriously no one goes to midtown. It’s crowded and noisy and honestly just the thought of going there takes the life out of you.
The Little Beet is also quite expensive. I’m all about quality ingredients and don’t mind paying up for them, but $4.50 for one side and $11.50 for three? That’s a lot.
On top of that the portions are kind of small. As much as I believe that portion control is key to a healthy lifestyle — spending 25 bucks and leaving hungry...well...

The Little Beet's Charred Broccoli


So I’ve tried making Little Beet’s charred broccoli at home. And to be honest with you guys, I think I’ve nailed the recipe. Total show off btw.
This broccoli is amazing. Yes, I just called broccoli amazing.
Even if you are not to sure about broccoli, you gotta try this recipe. Not only it’s uber easy and has only few ingredients, it’s totally innovative and gives you a completely new perspective on broccoli. Trust.

The Little Beet's Charred Broccoli
The Little Beet’s Charred Broccoli                                                                        Print this recipe!
Inspired by The Little Beet

Ingredients 
Serves 4

2 heads of broccoli, cut into bite-size florets
4 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1 red chili, deseeded and chopped
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Directions

Heat the olive oil in a small saucepan over low heat. Add garlic and chili and infuse for 5 minutes (you want to the garlic to brown a little not to burn). Turn off the heat and set aside.
In the meantime, fill a large bowl with cold water and a few ice cubes. Set aside.
Bring a pot of water to a boil, and carefully place the cut broccoli into the boiling water.
Blanch for 2 minutes — the broccoli should be bright green and firm though slightly softened - when you remove it.
Fish out the broccoli with a slotted spoon or small sieve or drain the broccoli in a colander.
Immediately place the broccoli in the ice bath to stop the cooking process.
Remove the cooled florets from the cold water after 30 seconds and strain them again in the colander.
Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat, add the blanched broccoli and char the edges of the broccoli, about 4 to 5 minutes stirring constantly.
Transfer to a bowl.
Combine the infused oil (discarding the garlic slices and the chili) with lemon juice, lemon zest, salt and pepper. Drizzle over the charred broccoli and serve.

Nutrition facts

One serving yields 165 calories, 14 grams of fat, 9 grams of carbs and 4 grams of protein.

21 comments :

  1. Sounds delicious Mike. I love broccoli, but am always looking for different ways to prepare it. Thanks for sharing.

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  2. Not only are your recipes so delicious, your writing style is so fun and engaging! Another stunner, Mike! Thanks for sharing!!

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    1. That's so sweet of you Brandi, thank you so much!

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  3. I'd be a total show off too with this broccoli recipe!
    Little beet sounds like a gem! Have you ever eaten at "Sea" - they were in Brooklyn the last 2 times I was in NY - that place rocked my socks off!

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    1. I love Sea, although I haven't been there in a while; I must go back soon...thanks for the remainder! :)

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  4. Charred broccoli??? Yes, please!

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  5. Mmmmmm yes please! This is perfect for me, I'm vegan for January so this is my kind of dish until I can pair it with some chicken! Ha : )

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    1. You're full of surprises Tam. I thought you were 100% primal/paleo and now you're telling me you're going vegan...well, what can I say: Good for you!
      I'm happy that this recipe fits perfectly into your new eating regimen

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  6. Love charred broccoli- I use tender stem for mine and it's soo good. Definitely into making my own packed lunches too , it's just so expensive to get food out all the time.

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    1. I hear you Amy, eating out is way too expensive. Making your own is deffo the way to go! :)

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  7. Loved reading your commentary on the city. I would LOVE to live in NYC someday.
    I'm not a big broccoli fan, but loved the charred look of this!

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    1. Broccoli have a bad rep, but trust me this recipe will give you a whole new outlook on this cruciferous vegetable.

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  8. Charred broccoli? Really? OMG, where has this been all my life! I so wish I had broccoli in the fridge right now, but unfortunately, it's gone AWOL. I think big meany Sergeant Cauliflower caused it to mysteriously disappear. Well, joke's on him, I think I might just have to go for charred cauliflower instead. That'll teach him!

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    1. Seriously Sonia; where have YOU been all your life? No charred broccoli? You've missed something, lemme tell ya.
      You should try it asap!

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  9. I love how you can toss the broccoli and char the edges! I bet the garlic and lemon season the broccoli right up!

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    1. Lemon and garlic are a perfect complement to broccoli, you'll be surprised!

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  10. Great minds think alike..:), just made my roasted broccoli today.
    Yours looks so fresh and delicious.

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    1. We're always one step ahead Ash, no doubt about that!

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