The Beet Goes On--the table

Pat Duran

By
@kitchenChatter

This recipe makes use of the whole beet. leaves, stems and beet.
Makes great side dishes--greens, stems and roasted beets. Enjoy!


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Comments:

Serves:

4 to 6

Prep:

50 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 or 5 medium
beets with greens and stems
1/4 c
olive oil, divided
2 large
cloves garlic, minced
2 Tbsp
chopped onion
1 tsp
horseradish
1 Tbsp
red wine vinegar
2 tsp
granulated sugar or honey
garnishes:
bleu cheese and mint leaves

Directions Step-By-Step

1
Heat oven to 350^. Wash beets real good, leaving the skins on , remove the greens(leaves)and stems ; leaving them about 2 inches long at the beet.Set the stemmed leaves aside. Place the beets in a small baking pan, and toss with 2 Tablespoons of the olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Peel beets when cooled slightly.
2
Add the garlic, onion,and chopped up beet stems and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens and stems are wilted and tender.
3
Season with salt and pepper. Serve the greens and diced stems as is and the roasted beets sliced in chunks with either red-wine vinegar, or butter and salt and pepper and crumbled bleu cheese and mint leaves,if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy