Savory Organic Golden Beets With Greens Recipes

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BEETS AND GREENS



Beets and Greens image

Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow -- gorgeous! My brother spent 50 years hating beets, but he loves them prepared this way. I think these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to whatever amount you need without adding very much to the preparation time.

Provided by Carolyn Bunkley

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 5

1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
1 pinch sea salt
fresh-ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
  • Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 11.6 g, Fat 6.9 g, Fiber 3.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 160.9 mg, Sugar 7.7 g

BEET, GREENS AND CHEDDAR CRUMBLE



Beet, Greens and Cheddar Crumble image

This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fiery side, a squirt of sriracha does the trick. And if you or your family feel the need for meat to complete the meal, a side of grilled sausages would fill the bill beautifully.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pound medium beets
3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
2 garlic cloves, peeled
1/4 teaspoon black peppercorns
Kosher salt and black pepper
1 1/4 pounds beet greens, Swiss chard or a mix of both
11 tablespoons cold unsalted butter, more for greasing pan
150 grams all-purpose flour (1 1/3 cups)
2 cups milk
9 ounces sharp Cheddar, grated (2 1/4 cups)
2 to 3 tablespoons English mustard powder, to taste
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce, more as needed
25 grams rolled oats (1/4 cup)
20 grams toasted hazelnuts, chopped (3 tablespoons)
1 1/2 teaspoons grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg

Steps:

  • Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
  • Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
  • Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
  • Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
  • When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 24 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 578 milligrams, Sugar 8 grams, TransFat 1 gram

SPICY GOLDEN BEETS



Spicy Golden Beets image

These golden beets are roasted in the oven. They taste like candy and I sometimes eat them straight from the oven before they even make it to the table. When I make a smaller portion I just sprinkle on the cumin, paprika and parsley until I think it'll taste good.

Provided by Catnip46

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs golden beets
1 tablespoon vegetable oil
sea salt, to taste
pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika or 1/2 teaspoon smoked paprika
2 -3 tablespoons parsley flakes (optional)

Steps:

  • Peel and cube golden beets.
  • In mixing bowl add vegetable oil, salt & pepper, cumin, paprika and parsley (if using).
  • Add in beets and mix thoroughly until beets are well covered with oil mixture.
  • Line a cookie sheet with tin foil. Spread beets on top of foil in single layer.
  • Bake at 400 for 25-30 minutes or until tender. Serve warm.

Nutrition Facts : Calories 129.5, Fat 3.9, SaturatedFat 0.5, Sodium 177.7, Carbohydrate 22, Fiber 6.5, Sugar 15.4, Protein 3.7

SAVORY ROASTED ROOT VEGETABLES



Savory Roasted Root Vegetables image

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Provided by mgoblue1

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
  • Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

SAVORY ORGANIC GOLDEN BEETS WITH GREENS



Savory Organic Golden Beets With Greens image

A colorful side dish that is savory to the taste. It is simple and easy to do. Please feel free to add other ingredients to your liking.

Provided by beadshow2006

Categories     Greens

Time 38m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 5

1 garlic clove
2 cups water
one bunch beet, with the tops (red or yellow, 3 medium sized beets)
1/2 teaspoon salt
1/2 limes or 1/2 lemon

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.

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