This simple and tasty dish is a perfect way to use all the greens and roots of the three beet package I get when I have Walmart do my shopping. I am trying to shift from butter to polyphenol-rich olive oil and a more Mediterranean type of diet (with lots of Asian dishes), but believe the butter is important in this dish, so am making an exception. You can, of course, use olive oil instead.
Ingredients:
3 Beets, roots and greens
1 Tablespoon Butter or olive oil
1/2 Cup Stock (vegetable or chicken)
Parsley, tarragon, chives, or dill greens, chopped
Sour cream or Greek whole-milk yogurt may be added with or without horseradish and lemon zest and juice. Pickled lemon would be good, too.
Gomasio and/or roasted pumpkin seeds, can serve as a side condiment or garnish along with finely chopped scallions.
Directions:
Peel beets, and chop them into 1/2-inch chunks; roughly chop the greens and stems. Put beets in a saucepan with butter and stock. Bring to a boil, then reduce to simmer. Cover, and cook until the beets are almost tender (20-25 minutes); add the greens and cook until wilted and stems are tender. Toss with chopped herbs.
NOTE: add other root vegetables: carrots, celeriac, and/or turnips with beets adjusting cooking times. I would give the beets an extra. 10-15 minutes. They may also be cooked separately and added just before serving.
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