It’s beet season on our farm! Big and beautiful red beets and soon, golden beets. If you don’t like beets I have two tips to help you like them.
1) Buy fresh beets! We pick our daily. I find if beets sit for a while they don’t taste great to me. Other veggies can get away with consuming days after, but beets…
2) Use lots of garlic- so try this recipe out.
Roasted Beets and Sauteed Beet Greens:
Serves 4 as a side dish, the greens shrink. Add Kale if you need more greens – kale can be added raw if chopped smaller.
1 bunch of beets – we bunch our in 12 beets – with the green on.
2 cloves garlic, or if using our green fresh garlic, use half the bulb..the cloves are not fully formed at this point in the season.
Salt and pepper to taste
Olive oil 1/4 cup divided
Option add ins: Onions, Peas, kale…Be open to new ideas, try something new.
What to do next:
– Pre-heat the oven to 350 degrees
– Cut tops off of the beets. I cut all the stem part and 1/2 ” on the leaf off. Wash the tops, use a salad spinner – it helps!
– wash beets, peel of any ‘dirty’ spot. For the most part I just wash them and don’t worry about the skins, unless it has the beet hairs on them, you will know what I mean once you see them – just little roots.
– cut the tops and bottoms off the beets and slice the beets thin.
– lay sliced beets on a baking sheet, toss with 2 tablespoons of olive oil and salt and pepper to taste.
– Beets will go int he oven for 35-45 minutes
– slice greens, nothing fancy – you don’t even need to do this.
– heat the remaining 2 tablespoons olive oil in a skillet over med-low heat. Add the chopped garlic and add 1/4 cup chopped onions if you want (or kale, peas, whatever). Cook onions and garlic for a few minutes. Then add the greens. Cook and stir. Greens will be done when wilted and tender. Add salt and pepper to taste. Butter? You can also add 2 teaspoons to the skillet, I love butter..
Add the roasted beets to the greens and enjoy. Try adding 1 tablespoon of our Garlic Scape Vinaigrette. Feta cheese is another great add in.