HOW TO COOK BEET GREENS
The tops from beets, the stems and leaves which are together known as beet greens, are sweet and delicious when prepared very simply by simmering them for a short time and then stirring them with butter and salt. Listen to me explain briefly about how to make these greens, with some great tips along the way, by clicking the play button below: [sc name="beetgreensrotd"][/sc]
Provided by Christine Pittman
Categories Side Dish
Time 8m
Number Of Ingredients 3
Steps:
- Trim the beet greens from the beets. Leave a good inch of stem attached to the beets because that's best for roasting beets (it stops the beets from bleeding red as much if you don't actually cut into their flesh). Set beets aside for another use.
- Cut the stems and leave into 2 inch pieces. Put the pieces into a colander and rinse them really well. Often there is a lot of sandy, grainy dirt on the stems and leaves and you want to get rid of that.
- Put about an inch of water into a medium sauce pan and bring it to a boil.
- Add about 1/2 teaspoon of salt and stir it in.
- Add your stems and leaves to the sauce pan.
- Bring back to a boil over high heat and then stir and reduce to a simmer. Cook for 3-5 minutes until a stem is very soft when pierced with a fork.
- Drain the beet greens. Be sure to use a clean colander. You don't want the dirt from before to end up on your cooked greens.
- Return the beet greens and stems to the sauce pan or a serving dish and add about 1/2 tablespoon of butter. Stir and taste. Add salt if desired.
Nutrition Facts : ServingSize 1 cup beet greens (measured before cooking), Calories 34 calories, Sugar 0.2 g, Sodium 667.6 mg, Fat 2.9 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 1.4 g, Protein 0.9 g, Cholesterol 7.6 mg
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam as they do to roast, and it's a good option if you don't want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn't matter if the beets are muted.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 50m
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
- When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
- Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
- To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
- Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 10 grams
EASY BEET GREENS
Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.
Provided by barbara
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Wash beet greens and drain. Chop stems and leaves separately.
- Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g
SIMPLE AND DELICIOUS BEET GREENS
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
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
CREAMY BEET GREENS
If you happen to get beets with the greens attached, don't toss them! They make a delicious vegetable side!
Provided by Colin Linton
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Add water and beet greens; cook until greens have wilted, 3 to 5 minutes. Season with salt and pepper and cook until most of the liquid has evaporated. Add garlic and cream and simmer until cream has thickened, about 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 1.7 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 72 mg, Sugar 0.1 g
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
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