Baby Beets With Scallions Recipes

GLAZED BABY BEETS

Steps:

• In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

BABY BEET TOPS (WITH TEENY WEENY BABY BEETS ATTACHED)

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.

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL

Steps:

• Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
• Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
• When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
• Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
• To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.