Beets are probably not the most popular vegetable but I like them. My mother usually pickled them, but there are many more ways to cook with beets. I like to gather some of the beet greens along with kale and chard to add to salads.
Planting different varieties like golden and pink as well as deep purple make a pretty presentation when roasted. My favorite is to pick them early and sauté the greens until wilted and top with the roasted roots.
Sautéed Beet Greens
1 large bunch of beets with greens
1 clove garlic, minced
1 Tbsp. olive oil, divided
Salt and pepper, to taste
Wash beets well. Cut off green leaves and reserve. Toss the beet roots with a tsp. of olive oil and a pinch of salt and pepper. Roast in a 375-degree oven for 30-40 minutes until tender. Larger beets will take longer. Some recipes recommend rubbing the skins off the roasted beets. I don’t bother with that, we eat the whole thing.
Meanwhile, heat the remaining olive oil in a skillet. Sauté the garlic until golden and add roughly chopped reserved greens. Add salt and pepper and sauté until the greens are wilted. Serve greens with the roasted roots.
I’ve used that same recipe with turnips and their greens. Roasting the turnip roots and boiling the greens in salty water and then serving the greens with the roasted and chopped roots on top. I had one person tell me how much he loved those potatoes on top of the greens. When I explained they were turnips and not potatoes, he argued because he doesn’t like turnips but he liked those.
It’s a good idea to roast extra beets and refrigerate for later.
Salad Greens with Roasted Beets,
Goat Cheese and Candied Pecans
Create a simple and flavorful salad by piling your favorite salad greens in a bowl and toss with a vinaigrette. Then garnish with roasted beets, crumbled goat cheese and candied pecans.
Candied Pecans
1 c. pecan halves
2 Tbsp. butter
2 Tbsp. brown sugar
Melt butter in a skillet and add pecans and brown sugar. Stir until combined and cook on medium-low heat until the sugar and butter caramelize. Let mixture cool on parchment paper before serving.