Tie Dyed Baby Beets Recipes

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.

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.