Photo by Dixie D. Vereen for The Washington Post
This recipe uses the leaves and stems as well as the beet root, because they complement one another so well.
Make Ahead: You’ll roast more beets than you need for this recipe; they can be roasted, cooled, peeled and refrigerated in a stainproof, airtight container several days in advance.
1 bunch beets with bountiful green (about 1 1/2 pounds)
2 tablespoons olive oil
1 medium clove garlic, minced
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 400 degrees.
Cut the stems and leaves from the beet root and reserve them. Scrub the roots, and cut off any long “tail” ends. Wrap each beet in aluminum foil, place on a baking sheet and roast for about 1 hour or until tender (for a medium-size beet). Allow to cool, then use your fingers and/or a paring knife, as needed, to rub off the peel. Dice one of the beets (or two, if small) and reserve the rest for another use.
Use a knife or your hands to separate the beet leaves from their stems; coarsely chop the thinner, tender parts of the stems. (Discard the thicker stems, or reserve for another use.) Rinse the leaves well, then coarsely chop them. You should wind up with about 4 cups of greens.
Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped stems and cook for about 2 minutes, or until they have softened a bit. Add the garlic and cook, stirring, for 30 seconds, then add the greens and cook, stirring, for a few minutes, just until they have wilted.
Stir in the orange juice, balsamic vinegar and diced beet root; cook until well incorporated and heated through. Season with the salt and a light amount of pepper; serve warm or at room temperature.
Makes 2 servings
Per serving: Calories 180; Total Fat 14g (Saturated Fat 2g); Carbohydrates 13g; Dietary Fiber 4g; Protein 3g; Cholesterol 0mg; Sodium 300mg
Copyright 2016 Ellie Krieger All rights reserved