Beets, oh how I love thee!
The beets are boiling on the stove-top, the whole house is full of that lovely, sweet, earthy smell. I have always loved beets from the can and only recently discovered how easy it was to cook them fresh from the store. And the flavor - no comparison!
They are very messy (and will stain things purplish), but with non-stick cookware and a little care, I have had really good luck. Our kitchen has not suffered any permanent damage.
The best thing about beets is that you can eat the greens too! They are fabulous sauteed up with a little butter and garlic and eaten alongside their companion roots. We decided to save our greens and eat them another night - Yum! You can store them in ziploc bags in the fridge for a little while... I don't know that mine will last more than a day or two... yum! yum! yum!
Courtesy of Martha Stewart's website, here is a quick way to get started enjoying this yummy veggie!
Boiled Beets with Sauteed Greens
Ingredients
Serves 6
1/2 teaspoon salt, plus more to taste
3 pounds medium beets, greens removed and washed
1 tablespoon olive oil, plus more for drizzling
1 clove garlic, thinly sliced
Freshly ground black pepper
Directions
1. Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. **This is especially where things can get really messy with the juices running all over. I recommend either keeping the water running or having a "bath" you can set them while you remove the skins to minimize the amount of potential purple staining you can encounter. I also recommend if this is your first time making them that you wear something you are not in love with in the event of purple splashing.**
2. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired. **Or cook the greens as you would any other type of green.. they are taaaaasty!**
Tonight, we'll be enjoying these yummies with some baked salmon and mashed potatoes. Oooh let the drool begin!
Someday, I want to have my own little section of beets in my future garden. Yum!
They are very messy (and will stain things purplish), but with non-stick cookware and a little care, I have had really good luck. Our kitchen has not suffered any permanent damage.
The best thing about beets is that you can eat the greens too! They are fabulous sauteed up with a little butter and garlic and eaten alongside their companion roots. We decided to save our greens and eat them another night - Yum! You can store them in ziploc bags in the fridge for a little while... I don't know that mine will last more than a day or two... yum! yum! yum!
Courtesy of Martha Stewart's website, here is a quick way to get started enjoying this yummy veggie!
Boiled Beets with Sauteed Greens
Ingredients
Serves 6
1/2 teaspoon salt, plus more to taste
3 pounds medium beets, greens removed and washed
1 tablespoon olive oil, plus more for drizzling
1 clove garlic, thinly sliced
Freshly ground black pepper
Directions
1. Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. **This is especially where things can get really messy with the juices running all over. I recommend either keeping the water running or having a "bath" you can set them while you remove the skins to minimize the amount of potential purple staining you can encounter. I also recommend if this is your first time making them that you wear something you are not in love with in the event of purple splashing.**
2. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired. **Or cook the greens as you would any other type of green.. they are taaaaasty!**
Tonight, we'll be enjoying these yummies with some baked salmon and mashed potatoes. Oooh let the drool begin!
Someday, I want to have my own little section of beets in my future garden. Yum!
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