You Can’t Beat Beets

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Beets were not something I considered worth eating. That changed about five years ago at a farm-to-table restaurant in Vermont when Lou ordered a roasted beet salad. Those flavorful yellow and red chunks were not the canned beets of my childhood.

Still I never considered cooking beets until I joined a CSA (Community Supported Agriculture) a few years ago. The thing about a CSA is that you don’t get to choose the veggies. You cook what you get … or it rots in your refrigerator.

Nowadays I purchase my beets at a farmer’s market so that I can get two bunches at a time. And I cook the greens as well as the beets themselves.

Salad with Roasted Beets

Image by NatalieMaynor used with permission via Creative Commons: Attribution LicenseSALAD INGREDIENTS
1 bunch beets (there are 3-4 beets per bunch; I cook the whole bunch and use half at a time)
1 head Lettuce, cut up (I like to use half a head of red leaf and half a head of romaine)
3-4 ounces crumbled Feta cheese
Handful of nuts (walnuts, pine nuts, or cashews)
2 handfuls of dried fruit (I like a mix of dried cherries & raisins)

DRESSING INGREDIENTS
3 tablespoons balsamic vinegar
1 garlic clove, minced (½ teaspoon)
6 tablespoons extra-virgin olive oil
Pepper

DIRECTIONS
1. Preheat oven to 400 degrees. Wash and wrap beets individually in foil and place them on a small rimmed baking pan. Bake for 45-60 minutes (depending on the size) until easily pierced with a skewer. Set aside to cool for about 30 minutes.
2. To prepare the beets: open the aluminum foil and hold the beet with the foil. Use a paper towel to gently rub off the skin. Trim off the top and end of the beet .Cut the beet into chunks.
3. Put lettuce in bowl. Add beet chunks, cheese, nuts, and dried fruit.
4. Mix together the dressing ingredients. Add half the dressing and toss to coat. Season with pepper to taste. Add additional dressing and pepper, if needed.

White Bean Stew with Beet Greens and Tomatoes

beets with greens photoINGREDIENTS
1-2 bunches of beet greens, cut crosswise into strips (you can substitute kale or chard for all or some of the beet greens)
2 tbsp cup olive oil
3 garlic cloves, chopped (1½ teaspoons)
¼ teaspoon red pepper flakes
1 15-ounce can tomatoes (reserve liquid)
1 16-ounce can white beans, drained and rinsed
Grated Parmesan (optional)

DIRECTIONS
1. Bring a pot of water to a boil. Add the beet greens and simmer over moderate heat until tender (8 minutes; increase to 20 minutes for kale). Drain the greens and gently press out excess water.
2. Heat the oil in the same pan. Add garlic and red pepper flakes and cook over moderate heat until the garlic is just turning golden ( about 1 minute). Break up the tomatoes and add to the pan with the beans. Bring to a boil and simmer over moderately high heat for 3 minutes. Add beet greens and reserved tomato liquid form the tomatoes. Simmer over moderate heat until the flavors meld (about 5 minutes).
3. Serve in bowls topped with Parmesan (if desired).

 

Image by NatalieMaynor used with permission via Creative Commons: Attribution License

Image by mealmakeovermoms used with permission via Creative Commons: Attribution-NoDerivs License

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