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| photo credit: www.everystockphoto.com/ 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?
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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!
ReplyDeleteI 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!
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?
ReplyDeleteHope you are enjoying this weeks' spread!
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.
ReplyDeleteThis week I made beet and sweet potato chips. I'm aiming to try a couple of new recipes every week. So far, so good!