Wednesday, June 13, 2012

Food Highlight: Beets, Part 1

photo credit: dichohecho

With their distinctive earthy flavor and brilliant colors, beets make a beautiful and unique addition to any culinary fare. Beets are believed to have originated in the Mediterranean area [1] and it is thought that originally beet roots were not eaten and that the leaves were used for medicinal purposes, treating complications such as fevers, constipation, wounds and other ailments [2].

My mom's been up visiting from Tennessee and yesterday she made this tasty dish for lunch.
I hope you enjoy it too!

1 bunch beet greens, cut into bite size squares
4 garlic cloves, crushed or finely chopped
1 bunch (4-6) spring onions, sliced
4 Tbsp Olive Oil
5-10 oz. Mushroom, sliced

With kitchen shears cut beet greens into bite sized squares. Heat the olive oil in a pan over medium heat. Add crushed garlic. Add the beet greens once the garlic has begun to swell and before it browns. Cook 1 min. Add sliced mushrooms. As the greens and mushrooms begin to get tender add sliced spring onions. Cover with a lid and cook 2 minutes. Add sea salt to taste.
Serve over brown rice, pasta or as a side dish.

Here are two other recipes I've found:
Beet Greens with Bacon

Pasta with Beet Greens, Blue Cheese and Hazelnuts

How do you serve your beets greens?


  1. I'm absolutely loving the beets and hoping to pick up some extra tonight if there's more left by the time I get there!

    I made the sauteed beet greens you recommended and added a little crumbled bacon to your recipe. It was fantastic! Thanks for sharing.

    I also roasted the beets, along with some carrots, and then cooked them in a honey and balsamic vinegar glaze.

    Also made pickled eggs with beets and onions. It's awesome on salad!

    Looking forward to a new batch of produce tonight!

  2. Wow, Leigh Anne, you inspire me! I love the idea of the roasted beets and carrots, we'll have to give that a try. Also, what kind of dressing did you pair with the pickled eggs, beets and onions?

    Hope you are enjoying this weeks' spread!

  3. The pickled eggs were great! I just cooked and cut up the beets and then added the beet juice to apple cider vinegar, sugar, and the onions and cooked for about 5 minutes and then poured it over the hard boiled eggs and beets in a jar and let it sit in the fridge for a couple of days. They were great as snacks, but also as salad toppings with a balsamic vinagrette.

    This week I made beet and sweet potato chips. I'm aiming to try a couple of new recipes every week. So far, so good!