I love when you can eat a whole plant . . .
Such is the case with red beets,
from the fruit to the leaves, pure earthy heaven!
Now . . . I realize that many of you, (like my husband) might not like beets,
so just close your eyes now!
But to me . . . they are like deep red butter!
(Especially freshly picked and roasted.)
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| Sorry for the dark photo! I didn't eat till almost 10pm! |
On the menu:
Sauteed Beet Greens with Olive Oil, Onion & Garlic
Topped with Red Beets & Goat Cheese
Along side. . . earthy Wild Rice
The basic idea:
To roast fresh beets, remove greens leaving about 1" of stems.
Wash but don't peel. Put 4-6 beets in a covered casserole wiht 2-3 T water.
Roast in oven @ 350 about 40 min.
Let cool slightly and rub off skins . . they will peel easily!
When ready to serve slice or chop.
Sauteed Beet Greens:
You will need about 6 C beet greens.
Wash and remove any woody or tough stems, tear into 2-3" pieces.
In a skillet saute 1 small onion and 3-4 cloves of garlic, both chopped in a drizzle of olive oil.
(To use a little less oil sometimes I add a tad of water!)
Add beet greens and saute stirring until wilted.
Season with salt , pepper and a dash of lemon juice if you like.
I topped the warm greens with fresh beets and crumbled goat cheese.
The Wild Rice is from Trader Joes . . .you can just microwave it,
top with a drizzle of olive oil, salt , pepper and the lemon as well if you like!
Fast, easy, healthy & good!
Enjoy,
Lori Ann
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