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Welcome
to Cook’s Corner at California Gardens!
Roasted Beets and Sautéed Beet
Greens
I've been reading "The
Whole Beast: Nose to Tail Eating." Between recipes for pig's
ears and trotter (that Fergus Henderson makes sound surprisingly
appetizing) I realized I don't even use the whole vegetable.
Before I went on some crusade to eat beef tongue and end food waste, maybe
I should start with the beet greens I'm so quick to throw in the compost.
Serving the roasted beets
together with the sautéed beet greens is a really easy way to eat the
whole beet.
1 pound beets, greens attached
2 Tablespoons olive oil, plus 2
Tablespoons more for cooking greens
2 cloves garlic
Salt and pepper, to taste
Red wine vinegar, to taste
Preheat the oven to 350F. Wash
the beets and remove the greens (remember they're not for the compost bin
this time!). Toss the beet roots in olive oil and place in small
baking dish. Bake for about an hour, until you can easily slide a
knife into them.
Let the beets cool and peel with a
paring knife. Beet juice does stain, so wear an apron and maybe even
gloves. Slice the beets into 1/2 inch slices.
Wash and dry the beet greens and tear
into 2 to 3 pieces. Meanwhile, heat a sauté pan over medium
heat. Add enough olive oil to coat the bottom of the pan, and sauté the garlic until just golden. Add the beet greens and cook until
wilted and tender. Season with salt and pepper.
Serve the beet greens with the roasted
beet slices on top and drizzle with red wine vinegar.
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