Simmered Beet Greens With Roasted Beets Lemon And Yogurt Recipes

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SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT



Simmered Beet Greens With Roasted Beets, Lemon and Yogurt image

The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 bunches of beets with greens
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Juice of 1 lemon (more or less to taste)
1 to 2 garlic cloves (optional)
1 cup drained yogurt
3 tablespoons chopped walnuts (optional)

Steps:

  • Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place 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 easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
  • While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
  • Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
  • At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams

ROASTED BEETS WITH LEMON



Roasted Beets With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
  • TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
  • How to Peel and Juice a Beet

ROASTED BEETS WITH LEMON-THYME DRESSING



Roasted Beets with Lemon-Thyme Dressing image

Provided by Food Network

Time 45m

Yield 10 servings

Number Of Ingredients 8

fleur de sel
5 large beets, rinsed
1 Tbs. olive oil
1/4 cup extra virgin olive oil
1 Tbs. chopped fresh thyme leaves
1 tsp. lemon zest
juice of 1 lemon
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
  • When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve.

ROASTED BEETS AND SAUTEED BEET GREENS



Roasted Beets and Sauteed Beet Greens image

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

1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

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

ROASTED BEETS WITH MINT-YOGURT SAUCE



Roasted Beets with Mint-Yogurt Sauce image

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup low-fat plain yogurt
1 tablespoon fresh mint leaves, finely chopped
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
  • Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Nutrition Facts : Calories 126 g, Fat 4 g, Fiber 4 g, Protein 4 g

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