Warm Beet Salad on a Bed of Beet Greens

By on April 12, 2016

Warm Beet Salad on a Bed of Beet Greensbeets roasted on a bed of beet greens with pignoli and crumbled blue

Makes 6 to 8 servings

Often, for me, the best recipes really do start in the market.  When I went to the grocery store yesterday,  in search of fresh veggies to go with the Pork loin I planned to stuff, tie and roast, and my eyes fell on the mountain of freshly stacked beets with greens that looked like they’d been picked that morning,  I knew I’d hit pay dirt.

 

I came home, whacked off the beets from the greens and put them into the new Pyrex casserole I bought last week. Added a cup of water, put the lid on, then put them in the oven for about an hour.Pyrex 2 quart casserole dish with lid

I lifted them out of the lovely red syrup that remained in the dish and let them cool before I peeled them.

Just before dinner,  I cut the beet greens and stems into large pieces and seared them in a large black skillet with butter, salt and pepper.  Finished with a little balsamic.

 

To serve, I mounded the beet greens on a platter, cut the tops into thin slices and arranged them over the greens.  Finished with crumbled blue cheese and pine nuts.beet greens on a clear plate

Gorgeous to look at, delicious to eat.  What’s not to love?

 

Recipe:

For six people, choose six beets.  Got more people? Just remember one beet per person.  By adding the red beet syrup to the dressing, you get added nutritional value, since those water borne vitamins will go into you, not down the drain.

6 large beets, cut from their tops (save those)

1 cup water

Beet greens and stems cut into large pieces

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Sea salt and freshly milled black pepper to taste

½ cup crumbled blue cheese

½ cup pine nuts (Or other nuts as you can find in your cabinets)

Heat the oven to 350˚F.   Place beets in a glass casserole dish.  Add 1 cup water.  Place in the hot oven and cook for about an hour, or until the beets are tender.  Lift them from the water (now a lovely red syrup), save the syrup for the dressing, let them cool, then peel and cut into thin slices.

Make the dressing by combining red syrup with vinegar and olive oil. Season with salt and pepper, then put it aside.

Cut greens and stems into large chunks. Add about 2 tablespoons butter to a big black skillet then sauté the greens until limp but still bright colored. Toss with dressing, then arrange on a large platter.skillet  cast iron

Arrange beets on the greens and serve.  Yum!

 

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”