Root to Leaf Beets
Did you know that you can eat the entire beet? That's right, the leaves are just as tasty as the roots, and are packed with nutrients! Think of them as baby chard, just ready to be sautéd and devoured. We love how this recipe highlights how awesome both halves of the beet are. Eating "root to leaf" is all about savoring more and wasting less, and beets are a shining example of why this way of cooking is so amazing.
- 8 Imperfect beets and their greens (you can use red and/or gold beets!)
- 4 Tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp orange juice
- 1/4 c chopped yellow onion
- 3 cloves of garlic, finely chopped
- 1/4 tsp crushed red pepper
- 2 Tbsp red wine vinegar
- 6 slices sourdough bread, toasted
- 3 ounces goat cheese
- Freshly chopped parsley and black pepper (for garnish)
- Preheat your oven to 400 degrees F and line a large baking sheet with foil.
- Cut the greens off of the beets, and peel the beets with a vegetable peeler. Set the greens aside, and cut the beets into 1 inch pieces. Place them on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and black pepper. Roast the beets for 40-45 minutes or until fork tender.
- While the beets are roasting, prepare the greens. Cut the stems off and loosely chop the greens. Set aside. To a large saute pan, heat the remaining 3 tablespoons of olive oil over medium heat. Add the onion, garlic, and crushed red pepper. Cook until tender and fragrant. Add the greens and season with salt and pepper. Cook for 5-6 minutes then remove from heat. Toss with the red wine vinegar and transfer the greens to a serving platter. Set aside.
- Once the beets have roasted, transfer them to a bowl and toss them with the orange juice. Layer the beets on top of the greens.
- Spread the goat cheese on each slice of sourdough bread. Place them along side the beets and beet greens. Sprinkle with parsley and black pepper.
Composed salads like this are a great way to use up other Imperfect vegetables that you have around. Try adding some roasted bell peppers, broccoli, or sweet potatoes, if you like. You can also supplement the beet greens with chard, kale, or collard greens if you have those in your kitchen. The spices you use to season the greens can take the dish in fun new directions, too. Try smoked paprika and cumin for a Southwestern version, turmeric and garam masala for an Indian version, or thyme and oregano for a Mediterranean version.