Some cosmetic changes in preparation for larger site changes in the works.

Marsha tbay

Rec. Balsamic Beets and Beet Greens from Greens Gloria Greens! The author's cooking clients request

Veteran Member
2408 posts
Joined: Feb 25, 2006


Posted to Thread #1562 at 11:55 pm on Apr 22, 2006

this side dish again and again.

Serves 4

1/4 c toasted walnuts
2 bunches beets with greens (about 6 med beets)
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
sea salt to taste
1 red onion, sliced into thin half moons

Preheat oven to 375. Spread the walnuts into a baking dish and toast in the oven 5-7 minutes. Coarsely chop and set aside.

Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash greens and cut into strips about 1/2" wide. Set aside.

Scrub beets and place unpeeled in a steamer and cook until tender, aprox. 30 mins. for small to medium beets and 40 for large beets. (Alternatively, pressure-cook the beets). Peel beets by running them under cold water while slipping off the skins.

Cut beets into quarters and cut each quarter into 1/4" thick slices. Place in a medium size bowl and toss with the lemon juice, balsamic vinegar, 1 tbsp. of olive oil and salt, set aside.

In a large skillet, heat 1 tbsp olive oil over med heat. Add onions and saute for 3 mins. Add sliced greens and cook covered, for 5-7 minutes, until wilted.

Just before serving, add beets to the beet greens and heat through (1-2 mins.). Place greens and beets on a platter and garnish with toasted walnuts.

Other messages in this thread: