beets, their greens with thyme, balsamic & walnuts

beet greens feature

Beets & their greens couldn’t pack a bigger health punch – so if you’re not embracing the greens, you’re missing the best part! In fact, when I see beets with their greens hacked off, well, it’s a sad sight indeed. So head to your local farmers market and start buying your beets with their tops on! Something that should dawn on those with daughters who might end up in the same condition as those defiled beets – much better with their tops on!

beet greens 11

So on that note and in the privacy of your kitchen – simply separate the beets from their greens, roast, peel & cube the former, rinse, chop & sauté the latter and get ready to reunite them like long lost lovers! With the help of a little herbs, acid, sweet and crunch – you’ll be wondering what rock you’ve been living under not to have been going for the whole beet, tops and all! So here’s to keeping our tops on!

click here to jump down to the beets, their greens, thyme, balsamic & wanuts recipe

beet greens 2

1. Get yourself some beets with their greens intact.

beet greens 3

2. Cut the beets off leaving 1/2″ or so of stalk – this will minimize the bleeding.

beet greens 4

3. Give the beets a good rinse – they do grow in the ground don’t you know.

beet greens 5

4. Pile them in a piece of tin foil.

beet greens 6

5. Wrap it up to seal tightly and put it in a 350° oven for 30-60 minutes depending on the size of the beets – until they’re soft.

beet greens 7

6. They’ll look like this – allow them to cool so you can peel and dice ’em.

beet greens 8

7. Submerge the greens in cold water to rinse away all the sand and dirt.

beet greens 9

8. Bring them onto a cutting board and simply cut away any nasty bits.

beet greens 10

9. Line ’em all up and cut them into 1″-2″ sections. You can cut the stalks a little smaller if you like.

beet greens 11

10. I put them in my salad spinner for one last rinse and then I can easily whisk away an excess water.

beet greens 12

11. Just like this.

beet greens 13

12. Peel and cube the cooled beets and set them aside while you make a little sauce.

beet greens 14

13. Any vinaigrette will work – this is a quick mixture of balsamic vinegar, thyme, garlic & salt & pepper – and a little sugar (the secret ingredient). Feel free to sub in blue agave or honey.

beet greens 15

14. Stir it all together.

beet greens 16

15. Pour the dressing over the beets and toss to coat well. Set aside while you whip up the greens.

beet greens 18

16. Slice an onion or 2 and mince a few cloves of garlic.

beet greens 19

17. Get them going in a hot pan with a generous swirl of olive oil. Sauté for a couple of minutes.

beet greens 20

18. Pile the beet greens in with the onions.

beet greens 21

19. Let the wilting begin.

beet greens 22

20. And continue cooking until the greens have softened up.

beet greens 23

21. Just like this.

beet greens 24

22. Add the cubed beets.

beet greens 26

23. Chop a few walnuts and toss them in.

beet greens 17

24. Add a pinch of red pepper flakes if you’re into that sort of thing.

beets with greens feature

25. Pile the works in a serving bowl, grate a little lemon zest over top and dig in. This is great warm, cold, as is, under something (anything grilled) or over something (pasta or rice).

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?