Beets and Beet Greens – A Perfect Pair in One Dish
Farmer’s Market had some gorgeous beets! I bought a bunch with golden, red, and chioggia.
Brought them home and cooked them right up!
Here’s the recipe….
You need beets with tops, Olive Oil and salt and pepper to taste – that’s it!
Carefully cut the tops off and set them aside.
Put the beautiful bulbs into a glass roasting dish that has a lid.
Cover and bake at 350 degrees for about 25-30 minutes, or until fork tender. Remove from the oven and let them cool.
Once they are cool, run them under warm water and rub the skins off. You can wear gloves to keep your hands from getting stained, but I use my bare hands. The skins that don’t rub off can be carefully removed with a paring knife.
Cut them into small cubes and toss lightly with olive oil.
Trim the stems off the greens and wash them carefully. Make sure you get all the dirt and grit off.
Put about 1 T olive oil in a hot skillet. Toss in the beets and stir until they are heated. Add the greens and cook, stirring, until they are wilted. Add a little salt and pepper to taste and Voila!
Serve hot – makes about one serving per two beets.
You can also slice the beets up after roasting or slice them very thin raw and use them in salads.
Any way you use them, fresh beets are fantastic!