Week 8 - Beets and Greens

I remember years ago when I first became a CSA subscriber I would get my summer beets (which I love) and just lop off the stalks and greens and throw them in the trash thinking they were useless.  Then I'd boil the daylights out of the beets, chill them, and just slice them up on top of a green salad.  That was the extent of my beet knowledge.  Boring...and wasteful.  It was many years before I realized that the beet greens are some of the tastiest and most nutritious greens you can eat.  And if the beets and their greens are so yummy why not eat the stems too?

Here is a simple, low-fat preparation that uses the whole package and you get to eat the beets right away, all by themselves as a side dish, without chilling them our burying them in a salad.  I found the CRO beets this week to be a little less sweet than those dark, dark burgundy ones I was used to - quite delicious!
  
Simmered Beets and Greens 

1 bunch Clarion River Organics Beets
1 onion, peeled and sliced thin
2 garlic cloves, minced
1 cup vegetable broth
juice of half a lemon

First, separate beets, greens, and stems by cutting stems from beets about one inch above the beet globe then cut stem from green leafy part.  

Place beets in a small pot of water set over high heat and bring to a boil.  Reduce heat and simmer beets about 20 minutes until a fork can be easily inserted into the beet (time will vary depending upon size of the beets).  Drain and set aside to cool.

Meanwhile, chop stems into 1 inches pieces.  Chop green leaves.  Add vegetable broth to a large sauté/fry pan and heat over medium.  Add beet stems, onions, and garlic to broth.  Simmer about 10 minutes until stems are tender.  Add a little more broth or water if necessary to keep pan from drying out.

Add the chopped beet greens to the pan and continue to cook until greens are tender about 5-10 more minutes.  While greens cook and the beets are cool enough to handle, peel the beets by sliding the skins off with your fingers. Slice beets into rounds.  

When greens are tender, add beet slices to the pan and heat through, about 2 minutes.  Sprinkle the lemon juice over the beets and greens, stir, and serve at once.  Serves 2-3.

Simmered Beets and Greens