The recipe:-1 bunch of beets
-couple cloves garlic
-olive oil or butter
-1/2 red onion
-a couple splashes of vinegar, we used apple cider
-a dash of nutmeg
-salt and pepper to taste
-goat cheese (optional)
Remove the stalks and greens from the beets and wash the beets and greens thoroughly, especially if you get them from a farm. Preheat oven to 350 and roast till a fork can slide through the largest beet with ease. Roast for about 45-60min. Remove the skins after roasting.
When the beets are almost done, saute onions and garlic in oil or butter or both for about 1 minute.Add the rough chopped greens and until they are just slightly wilted. Place the greens, onions, and garlic in a bowl and add the vinegar, nutmeg, and salt and pepper. Set aside.
Cube the beets, add to the greens, and toss. At the very crumble the goat cheese and serve while the cheese is still white.Few tips:
-Saved time and energy by roasting other veggies at the same time. We roasted potatoes and used them in another recipe the next night.
-Add the cheese at the very end so it doesn't turn pink.The outcome:
Although the recipe is a little time intensive, the outcome is a really impressive warm salad with lots of complex and complimentary flavors!Great by itself as the main coarse or serve with a heavy pasta or meat dish. Another locally grown, organic and fantasic veggie with limited waste because we used the beet and the greens in one meal.
Enjoy!
The warning:
Fiber count must be through the roof on this recipe! You've been warned....
Additional links:
FFTY
Baby Bok Choy and Broccoli Soup
Additional links:
FFTY
Baby Bok Choy and Broccoli Soup
