Wednesday, November 2, 2011

Chipped Beets and Beet Greens

Another week and more beets! These were yellow beets with some beautiful greens attached, so this recipe seemed only too appropriate. I took some suggestions from chowhound and doubled the garlic, orange juice, and vinegar (while omitting the extra water). The final result was quite flavourful and paired nicely with some slightly sweet Asian flavoured chicken.

One year ago: Cappucinno Fudge Cheesecake (why am I contemplating making this again?)
Two years ago: Chocolate Layer Cake

Chipped Beets and Beet Greens (adapted from Radically Simple)

1 large bunch beets (leafy greens plus 1 pound medium beets)
4 large garlic cloves
3 tbsp extra-virgin olive oil, divided
1/2 cup orange juice
2 tbsp balsamic vinegar
3 ounces feta

1. Wash beets and greens. Cut stems and leaves into 1/2" pieces. Peel beets and cut into quarters.
2. Pulse beets and garlic in a food processor until coarsely ground.
3. In a large pan, heat 2 tbsp oil. Add chipped beets and cook 5 minutes over medium heat.
4. Add stems and greens and cook for an additional 5 minutes.
5. Add orange juice and vinegar. Cook for 5 minutes, then cover and cook an additional 5 minutes or until greens are tender.
6. Add salt and pepper to taste. Transfer to platter and crumble feta on top. Sprinkle with remaining 1 tbsp oil

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