Auros (auros) wrote,

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Random cooking post: Beets with beet greens.

I made this something like a week ago, based on reading a few recipes online. I didn't post it at the time, because I was busy. Simple, healthy, and tasty. It is a bit time-consuming and messy, though.

Preheat oven to 350F.

Get about eight small beets or 2-3 large ones (I guess about a pound), with greens. Cut off the greens as close to the bulb as possible. You may want to just toss the greens' stems -- they're kinda fibrous, though not actually inedible. Scrub the bulbs. Rinse the greens and either shake them dry or run them through a salad spinner.

Chop a medium onion coarsely, and a large clove of garlic (or two small cloves) finely.

Get a small dish of olive oil -- maybe a quarter-cup, tops -- and dip the beets in it, rolling them to coat. Stick them in a covered medium-sized casserole dish (I think I used a 1.5 qt one?) and put that in the oven for ~35 minutes plus 10 for every inch of diameter on the largest beet. That is, if the biggest bulb was 2" in diameter, you'll need ~55 minutes. Once the time is up, pull the beets out and let them cool, covered.

Put a frying pan over medium heat (on a 1-9 electric, I use 4). When the pan is hot (a water drop tossed in should "dance"), pour the oil you were using earlier into the pan, swirl to coat. Toss in the chopped onion and garlic. Add a little salt to help draw out moisture. Stir/toss every few minutes. Once the onion is translucent and the garlic is nicely aromatic (about 8-10 minutes) toss in the greens. Stir/toss every few minutes, till the greens are softened and wilted (about 5 minutes).

Set the greens aside, and return to the cooled beets. You need to peel off the tough skins, which can be done by taking a sharp knife (or even a dull table knife, though it's harder to get each strip started), cutting in near the top, then scraping longitudinally, down towards the root, removing a strip of skin. You can hold the beet still with a fork, or just with your hands. Either way, you'll somehow end up with beet juice all over your hands. Don't worry, it washes off. In any case, once the beets are skinned (and you've trimmed off any trailing root bits that are all skin and no flesh), chop up the beets, and toss them with the greens. Add a bit more salt, some black pepper, and a drizzle of vinegar or citrus juice.

Makes 3-4 servings, or more if you're having it as a side dish.

Disclaimer: I take no responsibility for the affects on your physiology of ingesting large amounts of betacyanin.

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