Meet Beetnik: Wholesome (Gluten Free) Foods Delivered

Have you guys heard of Beetnik? If not, let me clue you in – they’re this fabulous, Austin-based company that delivers wholesome, sustainable food right to your doorstep. Which makes it so easy to feel good about what you’re eating. No need to read labels to find out what kind of chemicals your broccoli was basted in or where in the heck that mystery meat came from, because they do all the legwork for you. And I KNOW you all know about reading labels. Not the most fun, eh?

Ahhh and speaking of which, because I know you’re anxiously wondering, the majority of the food they offer IS gluten free! And not just the usual suspects like the grass-fed shredded brisket and triple-cheese twice-baked potatoes, but also the whole-grain ravioli, chocolate-chile tart, and um, just about everything.

My absolute favorite though? The 4 oz. grass-fed tenderloins. Let me tell you something. Before trying Beetnik I couldn’t have cared one way or another what my cows were dining on. But the difference was seriously astounding. I’ve literally never cooked a steak in my life, and these steaks came out perfect – tender and juicy on the first try. I suppose there’s something to be said for this grass-fed beef thing, after all.

If Beetnik sounds up your alley, which it should if you are a human who likes good food, they have an AMAZING deal on LivingSocial right now. For $75 you get their Bootin’ the Gluten package, which includes one week of gluten free meals for two people. (Shipping is a $20 flat rate.) So for under 100 bucks, you’ll have enough quality entrees, sides, desserts and condiments to feed you and a lucky someone. 

Click Here to check out the deal on LivingSocial and to see the exact menu.

And if you’re interested, I’ve put together a few simple recipes to jazz up Beetnik’s already delicious ingredients. Click through to the full post to find the recipes for each of the photos you’ve seen here. (Worth noting that I’ve been eating the horseradish chimichurri with a spoon. Zero shame.)

Recipe: 4-Cheese Ravioli over Parmesan Spinach with Marinara and Fried Capers 

Ingredients from Beetnik

Gluten Free Four Cheese Ravioli

Spinach

Marinara Sauce




Ingredients from You

Parmesan Cheese

Olive Oil

Salt and Pepper

Capers 




Instructions

Ravioli: Cook according to package directions.




Marinara Sauce: Heat according to package directions. (Microwave is quickest.)

Parmesan Spinach: Microwave according to package directions. Once heated through, pour spinach into a bowl. Drizzle with olive oil, sprinkle with freshly grated Parmesan cheese, and season with salt and pepper. Toss to coat evenly. 




Fried Capers: Remove capers from brine and spread them on a paper towel to drain. Pat them dry. Place a small skillet over medium heat and add enough olive oil to evenly coat the bottom of the pan. Once the oil is hot, carefully add the capers then stand back. They will spit hot oil! Allow the capers to fry for 30 seconds to 1 minute, until they start to pop open and are crispy and darker in color. Use a slotted spoon or fork to move the fried capers to a paper towel to drain. 




To Assemble: Scatter the Parmesan spinach on a plate. Top with the cooked ravioli, then the heated marinara sauce. Finish by topping with the fried capers, a drizzle of olive oil, and additional freshly grated Parmesan. 




Recipe: Tenderloin with Horseradish Chimichurri, Spicy-Lemon Broccoli, + Four-Cheese Twice-Baked Potato

Ingredients from Beetnik

Grass-Fed Tenderloin

Triple-Cheese Twice-Baked Potato

Broccoli




Ingredients from You (for tenderloin and broccoli)

Salt and Pepper

Olive Oil

Lemon Zest

Red Pepper Flakes




Ingredients from You (for horseradish chimichurri)

2 Handfuls Flat-Leaf Italian Parsley

3-4 Scallions, trimmed

2-3 Cloves Garlic, roughly chopped

1-3 tbsp Prepared Horseradish

2 tbsp red-wine vinegar

1/2 tsp each salt and pepper

1/2-3/4 cup olive oil 





Instructions

Tenderloin: Cook according to package directions. (I used a cast iron skillet and seasoned both sides with salt and pepper.)





Broccoli: Heat in the microwave according to package directions. Once heated through, pour broccoli into a bowl and toss with olive oil, red pepper flakes, lemon zest, salt and pepper. 




Triple-Cheese Twice-Baked Potato: Cook according to package directions. (I recommend the oven so you get a crispy top. Can cook at 400 degrees, at the same temp as the steak.)




Horseradish Chimichurri: Combine all ingredients except for olive oil in a food processor. Pulse until the ingredients are finely chopped (a little coarser than pesto). With the processor running, drizzle in the olive oil until your desired consistency is reached. Taste the chimichurri, and add more of any of the ingredients to taste.

To Assemble: Plate the tenderloin, broccoli, and baked potato. Drizzle chimichurri over the tenderloin and serve plenty of extra on the side.

Recipe: Chocolate-Chile Tart with Sweetened Sour Cream

Ingredients from Beetnik

Gluten Free Chocolate-Chile Tart

Ingredients from You (for sweetened sour cream)

½ cup fat free sour cream

3 tbsp brown sugar

Splash of vanilla, or seeds from 1/3 fresh vanilla bean

 

Instructions

Sweetened Sour Cream: Use a rubber spatula or whisk to combine the sour cream, brown sugar, and vanilla. Taste and add more sugar or vanilla as needed. Refrigerate until ready to use.

To Assemble: Microwave tart according to package directions. Top each chocolate-chili tart with a dollop of the sweetened sour cream, plus extra on the side.

Recipe: Cheesecake with Balsamic-Macerated Raspberries

Ingredients from Beetnik

Gluten Free Cheesecake, defrosted 

Ingredients from You (for balsamic-macerated raspberries)

Fresh raspberries (or sliced strawberries, or a combination)

Aged balsamic vinegar (should be nice and syrupy)

Granulated sugar

Instructions

Balsamic Macerated Berries: In a bowl, toss the berries with a sprinkling of sugar and a drizzle of the balsamic vinegar. The berries should be coated, but no vinegar should be pooling at the bottom of the bowl. Allow the berries to sit at room temperature for 15 to 30 minutes, tossing occasionally, until a syrup forms.

To Assemble: Place the defrosted cheesecake on a plate and top with the macerated berries. Be sure to drizzle over some of the syrup!