Beets and Their Greens

Posted on January 17, 2012. Filed under: beet, easy, vegetable, vegetarian | Tags: , , , , , , |

I love beets because they taste of Earth and sugar. They are also ridiculously good for you; beets are loaded with antioxidants, they’re anti-inflammatory, they’re high in fiber, and full of minerals.

Beets are easy to prepare: the roots can be roasted, boiled, or steamed. I’ve been working on a steaming/roasting method that produces a tender beet with a concentrated flavor–this is my favorite way to cook a beet. I sometimes serve them with the attached greens, but you can also use the greens separately (roots keep for a few weeks in the fridge, the greens just a few days). You were going to throw the greens away? No no no. Beet greens are versatile, and, just like the beet root, very nutritious.

So look for beets with the greens attached, because you’re getting extra food for (often) the same price per pound. If you have to buy them from a bulk bin, make sure the beet feels firm and doesn’t have any deep blemishes (they don’t have to be beautiful, but if you’re going to store them, you don’t want them to deteriorate).

For the Beets:
Remove greens from the beets. Set aside for later use.
Rinse and peel beets.*
Cut beets into 2-inch chunks (no need for perfectly sized chunks).
Place chunks on foil (helpful to have foil supported by a baking sheet), and add one tablespoon water.
Crinkle foil over beets, and place in a 400F oven.
Check beets after 15-20 minutes. Add another teaspoon or two of water if necessary.
Beets should be done in about 30 minutes.
Add a pinch of salt before serving.
For the Greens
Wash beet greens thoroughly, dry them, and separate greens from stem.
Chop stem into 1/2 inch pieces, and tear greens into 2 inch pieces (again, no need for perfection).
Add 1 tablespoon olive oil to a pan over medium heat.
Add 2 cloves garlic, minced.
Cook 30 seconds, then chopped stems.
Cook 2 minutes, then add the greens.
Cook 1 minute.
Add 2 teaspoons water, cover pan, and let cook for 2 more minutes.
Finish with a pinch of salt and sugar*, a drizzle of olive oil, and the juice of one lemon.
Toss with beet roots.

* Beets are usually peeled after cooking, but with this method it’s easier to do so before. Unless you like your hands stained with beet juice you should wear latex gloves. Also don’t wear any fancy clothes while preparing beets.
* If you can find Meyer lemons, skip the extra sugar and celebrate. They are most wonderful, and I’m jealous my parents have a tree that’s full of them in their back yard. Lucky parents!
*Don’t fear the beeturia: you might experience a…colorful…urination after eating beets. It’s not uncommon. And it’s not blood. Don’t call your doctor friend in the middle of the night and try to figure out what just happened–trust me.

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