Three Beet Dishes for the Week

By • September 19, 2012 • 0 Comments



Author Notes: I am trying to cook ahead on the weekends and also trying to use food instead of throwing it away. Every weekend my daughter and I go to the farmer's market and she restrains me from buying things that I won't be able to use. Then we go home and cook. This recipe was born on one of our outings.luvcookbooks

Serves 4 people 3 times

Roasted Beet Salad on a Bed of Beet Greens

  • 3 bunches beets with greens
  • olive oil
  • salt and pepper
  • sherry vinegar
  • crumbly cheese, like feta
  • pistachio nuts
  • butter
  • 2 garlic cloves, minced
  1. Preheat oven to 400. Cut greens away from beets and scrub beets. Wrap the beets in aluminum foil with some olive oil (a few tablespoons), sprinkle with salt and pepper. Bake about 1 hour, until easily pierced with a fork. Make sure the biggest ones are done. If the beets are uneven in size, take the smaller ones out first. Cool the beets a little, then peel and cut into cubes. If you wait too long, the beets will not absorb the dressing well. Toss the beets with more olive oil and a few tablespoons of sherry vinegar. They should not be wet. Taste for seasoning and add more s and p if needed.
  2. Wash the greens, then wash them again until all the grit is gone. Shred the leaves and slice the stems. Melt the minced garlic in olive oil in a large saute pan or a saucepan. Add the greens, salt and pepper. Cook until tender.
  3. Take half the greens and season lightly with vinegar. Use to line a plate. Pile over about half the cubed beets. Sprinkle over the crumbled cheese.
  4. In a small frying pan, melt a pat of butter and gently saute a handful of pistachio nuts. Sprinkle salt over the pistachio nuts. Drain on a paper towel and then sprinkle over the salad.
  5. You can also top with a green herb, like chopped chives but it is not essential and you may be tired. Enjoy your first meal with a glass of white wine.

Beet Green Pasta with Ricotta and Toasted Walnuts

  • Half of the recipe of beet greens, above
  • 8 ounces ricotta cheese
  • handful walnuts, coarsely chopped
  • butter
  • salt and pepper
  • 8 ounces rotini or other medium sized pasta
  1. Heat the beet greens in a saute pan, adding a little more olive oil if needed.
  2. Melt a pat of butter in a small saucepan and gently saute the walnuts. Salt to taste and drain on a paper towel.
  3. Cook the pasta, reserving a little pasta water.
  4. Mix the pasta and greens. Stir in ricotta over low heat. When the pasta and sauce are well mixed, add a little of the pasta cooking water so that the pasta is sauced, not dry.
  5. Turn the pasta dish into a pretty serving bowl and top with the walnuts. This dish is good with a glass of red wine. You have had your second beet dinner!
  6. The third dish is the rest of the cubed beets, dressed and served as a side dish. This time you should definitely chop up some chives, dill, parsley or such to add a counterpoint to the beet flavor.
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