Wednesday, February 2, 2011

Golden Beets with Beet Greens

When I spotted these golden beets at the store, I had to have them. The main attraction is of course the color. Not that regular beets aren't gorgeous, they are. But I'm a sucker for something a little different, so I seized my opportunity.

Since the greens on my beets were very lush, I decided to make a dish that would utilize those too. I cooked mine, but you can also leave them raw and enjoy this as a cold salad.

Another nice thing about golden beets is they won't turn your pee red like regular beets (which can be very alarming if you forget you ate them earlier).

GOLDEN BEETS WITH BEET GREENS
Yield: 3-4 servings

1 bunch golden beets (3-4 beets) with greens attached
2 tablespoons extra virgin olive oil

vinaigrette:
2 tablespoons extra virgin olive oil
2 tablespoons + 1 ½ teaspoons red wine vinegar
1 teaspoon bottled horseradish, drained
1 clove garlic, pressed or minced
1 tablespoon minced onion or shallot
salt and freshly ground black pepper


1.      Preheat oven to 400º F.  Wash the beets (keeping the skins on) and the beet greens.  Remove both the beets and the greens from the stems.  Set aside the greens.  Wrap each beet completely in foil and roast until a fork can easily pierce through the center of the beet (1 hour to 1 ½ hours, depending on the size of the beets).
2.      While the beets cook, whisk together all the vinaigrette ingredients in a bowl.  Set aside.
3.      When the beets are ready, remove from the oven.  Let cool for a few minutes, then carefully peel the skin off with your hands (it slides off very easily).  Slice the beets into rounds (about ¼ inch thick). Then cut each round into halves or quarters.
4.      *Heat the olive oil in a skillet over medium heat.  Roughly chop or tear the greens and add to the skillet and stir until tender. 
5.      Add the cooked beets to the skillet and stir to combine with the greens. Add the vinaigrette and stir.

*This dish can also be served cold.  Just cook the beets ahead of time and cool completely (and skip cooking the greens).
in a bunch, with their greens
before roasting (don't worry about those unsightly blemishes,
they slide right off with the skin after they're roasted)
after roasting (the skin slips off very easily)
gorgeous once again
sliced (look at those beautiful rings)
quartered (closeup)
beet greens raw
greens and beets cooked


3 comments:

Chuck said...

Healthy, natural goodness and beautiful. Note to self, eat more food like this.

crowjoy said...

I'm a sucker for unusual colors in veg too and always try growing the bulls eye beets or purple carrots or orange cauliflower. Sometimes it works!

Randi said...

So beautiful!

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