I never knew there was any beet other than the traditional red beet, so I was intrigued by these. The woman working the farm stand told me they would taste a little milder than a regular beet and best of all, they wouldn't stain your hands (and everything else) when you cut into them. They came with the greens still attached, too, which was a bonus. I decided to use everything in this yummy roasted beet with garlic beet greens side dish.
I agree that the golden beets were a little milder than red beets, but there was still that distinct "earthy" flavor, so I bet this recipe would work well with the red variety, too. (As a side note, I served this with a white salmon - it was a great pairing!)
Roasted Golden Beats with Sauteed Garlic Beet Greens
One bunch of golden beets
2 tsp. olive oil, divided
1 tsp. sea salt, divided
1/2 tsp. freshly ground mixed peppercorns (or plain ol' pepper)
2 cloves garlic, minced
Preheat oven to 400 degrees.
Cut the tops off the beets, saving the greens for later. Wash the beets thorougly, then blot with a paper towel. Place beets in a small, oven-safe dish. Toss with 1 tsp. olive oil, 1/2 tsp. sea salt and 1/2 tsp. freshly ground peppercorns until evenly coated.
Cover with foil and bake at 400 for about 45 minutes or until fork-tender.
While the beets are roasting, wash beet greens thoroughly. Remove thick stems, saving just the leafy greens. Tear into 2-3" pieces.
When the beets come out of the oven, remove the foil and set them aside.
Heat remaining 1 tsp. olive oil in a frying pan over medium heat. Add minced garlic and saute just until fragrant. Add beet greens and cook, stirring occasionally, until greens are wilted (about 5-7 minutes).
Cut roasted beets into sections and add to wilted greens just before serving.