Thursday, August 25, 2011

Roasted Golden and Purple Beets with Sauteed Greens

I am a lover of purple beets but had never tried golden beets. They remind me of parsnips and I would definitely buy and cook them again. Roasting seems to bring out the best in both colors.

These beets, greens attached, were bought at the farmer's market in Houston called Eastside. I love that place and go whenever I can. I originally posted this recipe along with the roast chicken a couple of weeks back but I decided to give it its own post, in case anyone is looking for a great way to cook beets. Seriously. Try roasting them. And don't waste the greens! They are delicious!

3 purple beets with greens
3 golden beets with greens
2 cloves of garlic
Olive oil
Sea salt
Black pepper

Preheat your oven to 400°F or 200°C and grease a large baking pan with a little olive oil. 

Cut the greens off the beets and trim the stalks, leaving just the leaves. The stalks can be discarded or to the pot when you are making vegetable stock. 

Rinse the leaves several times in a full sink of water until you are sure all the dirt and sand are gone. Scrub the beets and rinse as well. Any dirt will make for a gritty mouthful so you want to clean these suckers longer than you would think necessary to make sure. 

Slice your garlic very thinly. 

 Cut the beets in half and put them in a bowl big enough to allow stirring and/or tossing. I left a little bit of the stalks on, because I think they look pretty.

Drizzle with olive oil, white or dark balsamic vinegar, sea salt and freshly ground black pepper. By stirring or tossing, make sure the beets are completely coated.

Tip the beets onto it your prepared baking pan. Turn them to expose the cut sides and pop them into your preheated oven.

Meanwhile, heat a little olive oil in a skillet and gently fry the sliced garlic with a little olive oil. 

Add the beet greens and let them cook just a few minutes until they wilt. Add a little sea salt and freshly ground black pepper and cook a few minutes more. Spread the greens around on the serving platter and put the garlic slices on top.

After 15 minutes, turn the oven down to 350°F or 180°C and cook the beets until they are fork tender, turning halfway through so that the cut sides face the pan. I ran out of time for the beets because my chicken needed to be on a middle shelf. It was browning much too quickly up higher, with the beets down below, so I ended up taking the beets out after about 45 minutes and putting them back in their mixing/tossing bowl which was glass and microwaving their already well-roasted selves into fork-tenderness. You should cook them the whole time in the oven, if you can! 

Then I arranged them lovingly on the bed of greens. 

Absolutely delicious! A little sweet, a little salty and with the hint of balsamic still showing. This may even win over a non-beet person. 


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