BABY BEET TOPS (WITH TEENY WEENY BABY BEETS ATTACHED)
Make and share this Baby Beet Tops (with teeny weeny baby beets attached) recipe from Food.com.
Provided by Derf2440
Categories Onions
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash beet tops well and shake excess water off.
- Cut the baby beets off the stems and slice the bigger ones in half.
- Cut the stems off the leaves and discard.
- In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
- Saute'til onions are just beginning to soften.
- Add the beet leaves, whole.
- (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
- Turn everything over several times to mix well, while cooking 2 to 3 minutes.
- Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
- Drain slightly/loosely, do not press, serve hot, immediately.
LEMON & BUTTER BRAISED BEET GREENS
This is from the Earthbound Farms Organic Foods website. It says.... Choose baby leaves, 4 to 6 inches in length, for the mildest taste and most tender greens. Mature leaves have a much more pungent flavor and are best boiled until tender. This simple saute takes just a few minutes to cook and makes a lovely accompaniment to roast chicken or steak.
Provided by Chef Gruyegravere
Categories Greens
Time 5m
Yield 4 servings greens, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
- Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
- Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
- Remove the cover; if there's any excess liquid, cook until it evaporates.
- Toss the greens with the lemon juice, salt, and pepper, and serve hot.
SAUTEED BEET TOPS
Beets tops are a very mild tasting and lend themselves to many combinations of yummy foods. They cook up quickly and will be a great addition to your menu. I got my inspiration from Recipezaar and added some extras! Enjoy!
Provided by Healthy Debbie
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
- Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.
Nutrition Facts : Calories 42.3, Fat 1.6, SaturatedFat 0.3, Sodium 107.5, Carbohydrate 6, Fiber 2.6, Sugar 2.1, Protein 2.5
UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS
Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best
Provided by William Uncle Bill
Categories Greens
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Snip off the thin portion of the young beet root and discard.
- Wash the small beet with the beet tops well in cold water.
- Place the beet tops in a large cooking pot.
- Cover with cold water and bring to boil.
- Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
- Immediately remove the beets into a large frying pan using a slotted spoon.
- Add butter and fry on medium-high heat for about 4 minutes, stirring often.
- Now add the whipping cream, salt and pepper.
- Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
- Serve along with your dinner meal.
- You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
- If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
- Cook the cubed beets in water for about 4 minutes before adding the beet greens.
- Then continue to cook for another 4 minutes.
- Proceed in the same method as for the young beets.
- This method also works well for Swiss Chard.
Nutrition Facts : Calories 610.3, Fat 45.9, SaturatedFat 28.4, Cholesterol 142.6, Sodium 1118, Carbohydrate 47.3, Fiber 9.2, Sugar 36.3, Protein 9.2
ROASTED BEETS AND SAUTEED BEET GREENS
Beetroot (US Beets) is not one of my DH's favorite veggie. In our local newspaper was a recipe that I just had to try as I love beetroot but don't get to eat them very often unless I go to a restaurant. If you like beetroots then you will love this recipe.
Provided by SueVM
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees (175 degrees C). Wash 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 want to peel the beets, it is easier to do so once they have been roasted).
- Cover and bake for 45 to 60 mins, 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 onions, and cook for a few minutes.
- 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 a knob of butter.
Nutrition Facts : Calories 130, Fat 13.5, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3
LENTIL SALAD WITH BABY BEETS & FETA
A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.
Provided by Mandy
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
- Drain & remove bay leaf.
- Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
- Toss the dressed lentils together with the onion, beets, parsley & coriander.
- Top with crumbled feta.
Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4
ROASTED BABY BEETS AND SAUTEED BEET GREENS
Steps:
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
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- Wash beet tops well and shake excess water off. Cut the baby beets off the stems and slice the bigger ones in half. Cut the stems off the leaves and discard.
- In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces. Saute'til onions are just beginning to soften. Add the beet leaves, whole. (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
- Turn everything over several times to mix well, while cooking 2 to 3 minutes. Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes. Drain slightly/loosely, do not press, serve hot, immediately.
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