Sunday, April 17, 2011

Roasted Golden Beets with Sauteed Garlic Beet Greens

Yes, it took me a while, but I finally have a recipe to share! Things have been busy here. Work, house-hunting, beach walking - you know, that sort of thing. I made it to the farmer's market, too, and found these beautiful golden beets.

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
(Serves 2)

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.


Rita said...

With all going on in your life, I'm so impressed you took teh time to roast beets; wow.
And...what a recipe. While we were on holidays in March, most meals were served with gold, white of pink roasted beets. Thanks to you, now I can try my hand as this.they are so sweet.

Tangled Noodle said...

The first time I tried Golden Beets, I turned them into a sweet sauce for ice cream! It worked well, although they did retain that 'earthy' taste you mentioned. Unfortunately, I'm not sure I can find golden beets here in Manila, so I'll just have to enjoy them through your post! 8-)

Jenn @leftoverqueen said...

One of my fave ways to eat beets - and good for you for using the greens! Most people look them over , but I really love them!

Dan said...

These look great. Never thought about using the greens as well.

I don't get to eat beets often b/c my wife has a reaction to the sulfur.