Beets and Beet Green Recipes
Beets
These are not the beets of your childhood – at least not the beets of my childhood. Actually, we never had beets – they’re the one food my father cannot abide. When I did eventually try beets I could not understand why anyone would eat them – but those beets always came from cans so what did I expect? Farm fresh beets are not only beautiful but tasty and chock full of great nurtrients.
Six varieties are available this year – Red Detroit, Golden Detroit, Touchstone Gold, Albino (a white beet), Cylindra, and the candy striped Chioggia – and all of them are delicious!
To steam, bake, or boil – cut and reserve greens leaving about an inch of the leaf stem on the beet, leaving on the skin and the root tail. Once cooked, simply slip off the skin. Be careful though – red beets will stain clothing!
Make sure to use the nutrition packed beet greens as well! I think the greens have a slight lemony flavor and they work well raw in salads, sauteed with garlic, or wilted with a bit of balsamic vinegar.
By Jolinda Hackett, About.com
Ingredients:· 4 cups sliced fresh beets · 1 tbsp sugar · 3/4 tsp salt · 1/4 tsp paprika · 1 tbsp margarine · 1 tbsp lemon juice · sliver of fresh ginger · 1/3 cup water · 1 tbsp grated onion
Preparation:Pre-heat the oven to 400 degrees. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water and onion. Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.
Easy and Delicious Beet Greens
From Vegweb.com Recipe submitted by sarahsensei, 11/27/05
Ingredients
fresh beet greens
(best to leave attached to beets until ready to use)
dash of good balsamic vinegar
Directions:
Cut the beet greens off of the beets. Wash them and place them still wet into a large frying pan or wok.
Cook uncovered on medium high heat and steam the greens for a few minutes until wilted and water absorbed. (You shouldn't need to add any more water other than water left from washing..but if you think they need another tablespoon or so of water you can add it)
Add a splash of good balsamic vinegar to the beet greens and cook another minute or so until vinegar is absorbed.
Depending on the vinegar (some is sweeter than others), you might want to add a teaspoon or so of sugar to the greens towards the end of cooking
Roasted Baby Beets – Whole Foods Market Recipe
Serves 4–6
- 1 pound baby beets, stems trimmed to 1-inch
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- sea salt, to taste
- ground pepper, to taste
Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45-60 minutes. Cool. Peel beets and cut in half. Whisk together shallot, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Toss beets in a little dressing. Serve remaining dressing on side.This would be good served on a bed of fresh or wilted beet greens with some pecans sprinkled on top!
Beet Slices in Mustard Sauce
For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly. Angelic Organics Kitchen (adapted from Greene on Greens).
Serves 4
1.5 pounds beets, scrubbed, trimmed
3 tablespoons margarine
1/4 cup chopped shallot or red onion
1 tablespoon all-purpose flour
1/2 cup vegetable stock
3 tablespoons prepared Dijon mustard
salt and freshly ground black pepper
chopped fresh parsley
1. Preheat the oven to 400°F. 2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice the beets in half; cut each half into 1/4-inch wedges. 3. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock and mustard. Cook and stir the mixture until slightly thickened. Add the beets, continuing to cook and stir until they are warmed through, about 10 minutes. 4. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.
