In a heavy-bottomed sauce pan, lightly brown 3 cloves of crushed or minced garlic in 2 Tbsp of pure olive oil. Stir in 3/4 lb of chopped tomatillos and 2 good-sized sprigs of fresh basil. When the tomatillos have released a lot of liquid, and the mixture begins to boil, stir in salt, reduce heat, and simmer for 15-20 minutes. Uncover and add 3/4 lb of cooked, puréed beets. Heat until just beginning to boil again. Serve over gluten-free pasta with freshly grated parmesan.
To make this non-traditional, but delicious Hungarian meal, brown 3-4 lbs of chicken pieces in canola oil over medium-high heat. Remove the chicken and sautee 1 chopped onion and 3 cloves of minced garlic. Turn off the heat and add 3 Tbsp gluten-free oat flour and 3 Tbsp ground chili California. Stir in a puree of 3 oz beets, a 4 oz can of mild green chilis, and 4 tomatillos without the seeds. Also stir in one cup of chicken broth. Put the chicken into the mixture and simmer for 15-20 minutes. Serve over noodles and enjoy!