Beets always remind me of fall even though they are in season all summer. My advice? Use the greens too. They are delicious and packed with nutrients. In fact both beets and beet greens are amazingly good for you. Remember the adage about eating a variety of colors when selecting your daily fruit and vegetable choices? Beets are perfect for filling your “red” requirement. WHFoods.org posted this nutrient chart:
Nutrient% Daily Valuefolate 37%
vitamin C 11.1%
This dish combines the greens with beets sauteed in a glaze of extra virgin olive oil, honey and balsamic vinegar. Delicious as a side dish with any type of roasted meat or chicken, I also make a vegetarian main dish by sprinkling goat or feta cheese and toasted pumpkin seeds over top. A perfect late summer/early fall lunch or light dinner. Enjoy!
Beet Greens with Balsamic Glazed Beets
4 lbs beets (with greens attached)
2 tbsp extra virgin olive oil
2 tbsp honey
3 tbsp balsamic vinegar
2 tsp fresh basil leaves, chopped
freshly ground black pepper
Cut beets from greens. Cut greens from woody stems and center ribs. Chop and reserve greens. Scrub beets and cut off roots and all but 2 inches of the stems. Place beets in large pot and cover with water by about 3 inches and 2 large pinches of salt. Bring to a boil, reduce heat to simmer, cover and cook for approximately 30 minutes to 1 hour. Cooking time depends on how large your beets are. Start checking after 30 minutes. Beets are ready when a sharp knife easily pierces the flesh. There should be a tiny but of give, do not overcook. Drain and allow to cool enough to handle.
With a sharp knife, cut off beet stems. Peel and cut beets into quarters. Depending on the size of your beets, cut each piece into 1 inch wedges. (If your beets are small this step may be unnecessary.)
Add olive oil, honey and balsamic vinegar to large skillet over medium high heat. Whisk to combine and cook for 3 minutes until the mixture slightly thickens. Add 1 tsp basil, pinch each salt and pepper, stir. Add beets to skillet and stir to ensure all sides are coated with balsamic mixture. When beets are warm, remove from pan with slotted spoon and place in medium bowl. Cover loosely with foil to keep warm.
Add beet greens to skillet. Add a small pinch each salt and pepper and cook until greens are wilted. (about 3 minutes) Mound greens on serving platter. Top with beets. Sprinkle with remaining basil and serve.
Other beet recipes you may enjoy:
- roasted beet & avocado salad with meyer lemon marmalade vinaigrette
- pink lentils with roasted beets
- farmer’s market roasted beet soup
- roasted beet, fig and orange salad
It is “beets” week at food network’s summerfest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite beet recipe of your own? Please share in the comments section of this post.
Jeanette’s Healthy Living: Star Anise Ginger Pickled Beets
The Heritage Cook: Rosemary Roasted Beets, Potatoes and Peppers
Dishing: Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad
Virtually Homemade: Beet Risotto with Goat Cheese
Domesticate Me: Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious: Red Beet and White Bean Hummus
FN Dish: 5 Ways to Brighten Beets
i have started sharing my taos experiences on my newest blog“california girl in taos”. please visit and let me know what you think.