Beet Greens Mushrooms Recipes

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BEET GREEN GRATIN



Beet Green Gratin image

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
  • In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

MUSHROOM AND BEET BORSCHT



Mushroom and Beet Borscht image

This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 ounce dried mushrooms (about 1 cup), such as porcinis or shiitakes
1 bunch beets (4 medium or 3 large), with greens, the beets peeled and quartered, the greens stemmed, washed and coarsely chopped
3 garlic cloves, 2 thinly sliced and 1 minced
Salt
1 to 2 teaspoons sugar, to taste
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and sliced (about 1 1/2 cups)
2 celery stalks, sliced
1/2 pound white or cremini mushrooms, trimmed and sliced
A bouquet garni made with 10 parsley stems, 2 bay leaves, 6 black peppercorns, 2 sprigs thyme and 3 allspice berries, tied in a cheesecloth bag
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley
1 cup plain Greek yogurt for garnish (optional)

Steps:

  • Place dried mushrooms in a bowl and pour on 3 cups boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze mushrooms over the strainer to extract any remaining flavorful liquid. Rinse mushrooms in several changes of water, and chop.
  • While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil. Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.
  • Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them. Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long). Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.
  • Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery. Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms. Cook, stirring often, until mushrooms begin to sweat. Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni. Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.
  • Add chopped beet greens and simmer another 5 minutes. Stir in vinegar. Taste and adjust seasonings. Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 9 grams

BEET GREENS & MUSHROOMS



Beet Greens & Mushrooms image

This is a tasty vegetarian side dish (my roommate who normally won't touch vegetables chowed down on this) combining mushrooms and beet greens steamed in a garlic-mirin sauce. This is also delicious served over rice, or with a little wasabi paste added at the same time as the Mirin.

Provided by Chickenzombies

Categories     Greens

Time 10m

Yield 3 serving(s)

Number Of Ingredients 8

1 bunch beet leaf
10 white mushrooms
1/2 tablespoon chopped garlic
3 green onions
1 tablespoon olive oil
2 tablespoons mirin
1 tablespoon soy sauce
1/4 cup loosely packed fresh cilantro

Steps:

  • Wash and chop the beet greens, removing the stems.
  • Halve the mushrooms, and wipe off any dirt.
  • Heat the olive oil in a deep pot over medium-high heat, and then add the beet greens and garlic. Saute for one minute.
  • Chop and add the green onions and cilantro.
  • Add the Soy Sauce (I usually use low sodium) and Mirin, and stir,.
  • Add the mushrooms, saute for 2 minutes.
  • Put a lid on the pot, and allow everything to steam for 2-3 minutes, until the mushrooms release their liquid and are tender & juicy.

Nutrition Facts : Calories 68.7, Fat 4.8, SaturatedFat 0.7, Sodium 402.9, Carbohydrate 4.5, Fiber 1.1, Sugar 1.6, Protein 2.9

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