I tried something new this week. I made--and ate--beets.
The only other time I've tried them is when my sister-in-law Taya made a lovely beet salad, kind of a coleslaw. I loved it! This week, we got beets in our Rawfully Organic box, so I was ready for the challenge. See?
neat recipe that used both the beets and the beet greens--three cheers for using the whole plant!Here is my take on the recipe.
Roasted Beets with Sauteed Beet Greens
Three beets with greens
Salt & pepper to taste
Remove the stems from the beets and wash both well. Toss the beets in olive oil and roast them in the oven (skin on) for 45-60 minutes at 350. Trim thick stems from the leaves.
Aren't they pretty?
When the roasted beets are almost finished, chop the leaves coarsely. Heat a tablespoon of olive oil in a medium-sized pan and add the minced garlic. Add in the leaves and stir until wilting.
When the beets are done, remove the skins and chop them into small pieces. Add them to the pan and let them saute with the greens. Add salt and pepper to taste and a little more olive oil if it's getting too dry.
I meant to top with feta, and think that would have been delicious, but I got excited and ate the whole bowl myself. What three beets will do to your digestive system is almost enough to make me want to make this the first AND last time I eat beets.
While many people are repelled by the taste of the beets, I found that they were rather mild. They had a sort of earthy taste that reminded me of potatoes, and a texture not unlike a mixture between a potato and something like a slightly cooked apple. The greens were slightly bitter, but I really loved them. I would eat them anytime, beets or no beets.
I think I will go back to beets. Perhaps not for a few weeks, but it was a surprising and new taste. I probably won't ever get my boys to eat them, but I can only ask so much of them.