Savory Organic Golden Beets With Greens Recipes

ROASTED GOLDEN BEETS (JUST SIX INGREDIENTS)

Steps:

• Preheat oven to 425 degree Fahrenheit.
• Place beet chunks into a bowl with 2 tablespoons of avocado oil, salt, pepper, thyme and sage, tossing to combine everything.Note: As mentioned, I used about 8 or 9 small beets. If your beets are larger, you'll need less of them. All in all, you'll want about 2 pounds of beets.
• Grease a large sheet pan with the remaining 1/2 tablespoon of avocado oil. Place beets onto the sheet pan and spread them out in a single layer.
• Roast the beets for 15 minutes, then remove the sheet pan from the oven and turn the beets over. Place the sheet pan back in the oven and continue to roast the beets for another 15 to 20 minutes or until they're tender.
• Transfer to a serving dish. Garnish, if desired, with more fresh thyme and sage. Serve and enjoy!

BOILED BEETS WITH SAUTEED BEET GREENS

Steps:

• Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water.
• Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired.

SIMPLE AND DELICIOUS BEET GREENS

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.

COUSCOUS AND MUNG BEAN SALAD WITH GOLDEN BEETS AND GREENS

Steps:

• Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
• Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
• In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
• Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.

SAVORY ORGANIC GOLDEN BEETS WITH GREENS

Steps:

• Clean and dice beets.
• Clean green tops of beets.
• Crush and chop the garlic clove.
• Add the beets, garlic, salt into a HOT fry pan. There is no need for oil because you are trying to braise the beets to keep the flavor.
• Turn the heat down to medium, once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes. The water will evaporate down, chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted. Serve right away and enjoy.