Over the weekend, I went to the farmer’s market and was drawn to a beautiful bunch of beets. I have never cooked beets before, and in fact I don’t think I’ve ever had them not out of a can. They just looked so healthy and pretty with thick roots and leafy greens. I was reminded of an article that I read recently stating you can eat the greens as well as the beet itself.
I followed this recipe from The Kitchn to make a very healthy and very satisfying dinner.
Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste
Preheat the oven to 350° F.
Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).
Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.
In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.
Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.
I did cut down the portions to make a single serving, and added some thin slices of red onions to saute with the greens.
I am now in love with beets! They were easy to roast and peel (minus the purple fingers) and they are so sweet and silky. I see myself eating many more of these in the future.