Bella Beets

For those of you "Meatless Monday" goers out there, here are two recipes you may want to think about trying (just nix the bacon on the greens, or substitute with toasted almonds). I happened to stumble across some beautiful beets at the farmer's market that I couldn't resist. Instead of being a characteristic purple-red, these beets had skins that were blushing in oranges and deep pinks with gorgeous, golden interiors.  Much like the radishes I recently cooked, save your beet greens because they can be incorporated into a wonderful complementary side dish.  

Bella beets...

...with a heart of gold. 

Serve with fresh sourdough, stuffed olives,
and cheese for a quick, elegant dinner.

Honey Roasted Beets

Serves 2-4

1 bunch beets (red or golden)

1/4 cup honey

2 cloves garlic

2 tbsp. olive oil

2 tbsp. vinegar (white wine vinegar for golden beets, balsamic for red)

1 bunch garlic chives, minced (I used minced yellow onion)

Salt and pepper to taste

Preheat oven to 350 degrees F. Cut off the green tops (reserving for recipe below) and discard roots. Clean beets under cool water. Slice into 1 inch thick rings, with skins still attached. Place into aluminum foil packet and coat beets with olive oil, salt and pepper. Add the garlic cloves and pour half of the honey over beets and seal package, leaving room for steam to build up inside. Roast beets in the oven for 50 minutes, or until beets are tender but not falling apart. Allow to cool and then easily remove and discard skins. While beets are cooling, make the vinaigrette by whisking together the vinegar, the rest of the honey, and garlic chives in a large bowl. Add the beets and toss to coat. Serve warm or refrigerate for at least 1 hour to serve cold.  Note: I used a blender to mix the vinaigrette for this recipe but I did not like the creamy result, seen in the photo above. Therefore, I would suggest whisking. 

Sauteed Beet Greens

Serves 2-4

Greens from 1 bunch of beets

1 slice of bacon, chopped (or toasted almonds)

1 tbsp. sugar

1 clove of garlic, minced

1/4 cup onion, chopped

1/4 cup chicken broth or water

Splash of apple cider vinegar

Salt and pepper to taste

Soak beet greens in an ice bath for 20 minute, then rinse under cold water. Cut away any large stems and chop into 1/2 inch size pieces. In a large skillet, cook the bacon over medium heat until brown. Remove bacon and cool on a paper towel. Saute onions and garlic with bacon fat for 5 minutes. Add sugar and chopped greens and saute over high heat for another 2 minutes. Deglaze with chicken broth or water and add a splash of cider vinegar. Season to taste. Reduce heat to low and simmer for 15 minutes. Serve with bacon bits tossed on top. Note: If toasted almonds are being used as a substitute to the bacon, use 2 tbsp. olive oil or butter to replace the bacon fat.


Recipes adapted from Leffler Family Farms cooking suggestions handout.