With autumn upon us, I can't think of a more grounding meal than beets. These earth-tasting beauties grow way into the cooler months so they'll be available all winter and, let’s face it, their red color is a welcome break from all the orange and yellow foods I tend to eat around this time of the year.
Buying a bunch of beets in the market isn't only trés chic, but it also offers you the opportunity to get a twofer! Beets and their greens offer not only two great dishes for the table, but two sets of nutritional attributes as well. Beets, easily enjoyed roasted, boiled or shaved, are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese (great pooping aids- yes, I said pooping). Then in the greens, vitamins A and K, especially, offer a plethora of benefits for the whole body, from your brain to your blood to your eyes. In the kitchen, beet greens can be enjoyed sautéed, as a salad or in your green smoothie.
Use every part of your fresh beets and get two delicious side dishes.
Here is a favorite of mine: Roasted Beets and Sautéed Beet Greens:
- One bunch of beets with greens
- ¼ cup olive oil
- 2 Tbsp. chopped onions
- Sea salt and pepper to taste
- Optional: 1 Tbsp. balsamic vinegar and/or ghee
- Preheat oven to 370 degrees Fahrenheit.
- Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside.
- Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes, mixing them half way or as needed. Check for tenderness. Serve with balsamic vinegar or butter and salt and pepper.
- For the greens: heat remaining olive oil in a skillet over medium-low heat. Add onion and cook for three minute. Till you hear the onion whisper to you, you know. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.