Beets

Roasted Beets X 3: Beet Greens, Stems & Bulb

Posted by Carole Koch

This recipe separates the 3 parts of the beet — root, stem and leaves —and cooks each to optimal flavor. Roasting beets brings out the abundant sweetness. Tender young beets may not even need peeling, but can be scrubbed to remove any rough coating.

3 small to medium beets, scrubbed very well, cut into 1 inch wedges
beet stems, trimmed and sliced
beet greens, coarsely chopped
olive oil cooking spray
yogurt cheese
fresh green chopped herbs

Preheat the oven to 375 degrees F. Place the beets on a piece of foil, spray with olive oil cooking spray, and add salt and pepper to taste. Close the foil and seal. Place foil packet on a baking sheet. Bake for 10 minutes.

Unwrap the foil and add beet stems. Spray again, season, reseal and bake another 5 minutes. Repeat process, adding beet greens and bake 7 to 8 minutes more. Serve topped with yogurt cheese and herbs.

Serves 2.

From Clagett Farm at cbf.typepad.com, reprinted from “Cook For Life Balance,” Rita Calvert.

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