Wednesday, June 9, 2010

Just Beet it

I know, i'm super cheesy... i'm ok with it.
So I randomly decided it's time to start liking beets. I did the same thing with Tomato Juice one day, and now I'm addicted to bloody marys. I'm weird like that.

They can make a bit of a mess, but well worth giving a try. Just make sure to wash your hands right after your done working with them and clean up anything they've touched. If you want to avoid this problem, buy golden beets (yellow in color). They are sweet tasty vegetables not at all like the pickley image I had of them before. Some people online said the red ones affect the color of their urine, I've never experienced it, but thought i'd warn you!

Anyways, Martha sauteed the tops of the beets on her show the other day (the green leafy part) and in effort to eat healthier I decided to try it. I didn't really use her recipe, I just kinda threw in what I thought would taste good.

Sauteed Beet Greens
As soon as you get your Beets home from the store, you should twist the tops off the beet roots. Rinse the greens in a collander leaving some moisture on the greens and tear into smaller pieces. Save the beets for roasting as seen below.

In a large pan, heat about a TBS of olive oil until hot, and add 1/4 cup up to 1/2 cup of chopped shallot (preferred) or onion. After about a minute add some minced garlic (about 1 clove) and the beet greens, stir to coat the greens in the oil (it should be sizzling from the water on the green and the oil but not burning)
Liberally sprinkle with salt and add between 1/4 tsp to 2tsp of red pepper flakes depending on how spicy you like your food and 1 Tbsp of butter for a richer, less bitter taste (butter and red pepper optional)

I usually turn the greens with tongs instead of stirring them so they cook on all side until they have reduced significantly. Enjoy!

Roasted Beets

Rinse the Beets after you've removed the greens. Wrap each separately in tin foil and roast at 400 degrees for 50-60 min until tender.

Serve warm or cold. Taste great alone with a little salt or sliced up in salads, especially as a compliment to oranges

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