Beets With Pine Nuts Swiss Chard And Beet Greens Food

SWISS CHARD WITH BEETS

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

SWISS CHARD AND BEETS

Steps:

• Heat oven to 325°F. Squeeze juice of orange into a 9-in. square metal pan. Stir in vinegar, red pepper flakes, ½ cup water, and 1 Tbsp oil. Add squeezed orange halves, garlic halves, and thyme to pan, then beets.
• Cover tightly with foil and bake until beets are tender, 55 to 60 minutes. Remove foil and, using a paper towel, carefully peel beets (reserve cooking liquid). Cut beets into 1-in.-thick wedges.
• While beets are cooking, heat remaining 2 Tbsp oil in a large skillet on medium. Add sliced garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes.
• Add chard and ¼ tsp salt and cook, stirring occasionally, until leaves are wilted and just tender and darker in color, 4 to 6 minutes. Gently fold in beets along with 1 Tbsp reserved beet cooking liquid. Serve sprinkled with orange zest, pistachios, and feta if desired.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

Steps:

• Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
• Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
• Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
• Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
• Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

ROASTED BEETS AND RED CHARD GREENS

Steps:

• Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.
• Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
• Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
• When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.

BEET GREENS PESTO RECIPE

Steps:

• Wash beet tops: First, wash beet greens by cutting them from the stem and then soaking in a bowl of water. Remove from water and either dry by laying out flat or using a salad spinner.
• Blend ingredients: Add washed and dried beet tops, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
• Add cheese and spices to taste: Next, add cheese (or nutritional yeast), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
• How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.

ORZO WITH ROASTED BEETS, GREENS AND GOAT CHEESE

Steps:

• Preheat the oven to 375°F.
• Rinse the beets and remove the leafy tops and root ends, reserving the tops.
• Place the whole beets on a sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, seal the packet tightly and roast until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size). When the beets are cool enough to handle, peel with a paring knife, cut into small cubes and set aside.
• While the beets roast, remove the thick stems from the beet greens and discard, then cut the leaves into bite-sized pieces. Remove the thick stems from the Swiss chard as well, but don't discard. Cut the chard leaves into bite-sized pieces, combine with the beet greens, rinse thoroughly, drain and pat dry. Slice the chard stems into 1/2-inch pieces, rinse, drain and set aside.
• Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the onions and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Add the dry orzo and stir to coat with the oil.
• Continue cooking, stirring frequently, until the orzo is nicely toasted, 5 to 6 minutes longer.
• Stir in 3 cups of the chicken broth and cover. Reduce the heat slightly and cook, stirring occasionally, until the broth is absorbed, about 4 minutes.
• Although it will most likely still be too firm, check the orzo for doneness. Add another 1/2 cup of broth, cover and cook until the liquid is absorbed again - 2 minutes. If needed, repeat the process, adding broth in 1/4 cup increments until the orzo is al dente. Season to taste with salt and pepper, transfer to a bowl and set aside.
• Wipe out the pan, add the final tablespoon of olive oil and heat on medium-high. Add the Swiss chard stems and sauté until crisp-tender, 2 minutes. Add the greens, a handful at a time and sauté until wilted. Add the pine nuts, then return the orzo to the pan and combine with the greens. Add the cubed beets, combine gently and adjust the seasoning as needed.
• Plate individual servings and top each with crumbled goat cheese.

SAUTéED BEET GREENS

Steps:

• Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
• Separate stalks from the leaves; don't worry about drying them. Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
• Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
• Melt the butter in the same skillet or a large pot and sauté the leaves until wilted, roughly 2 to 3 minutes. Sprinkle on salt to taste. Mix with the sauteed stalks and squeeze the fresh lemon juice on top. Serve immediately.

BEETS WITH PINE NUTS, SWISS CHARD AND BEET GREENS

Steps:

• Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
• Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
• Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
• Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.

BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
• Meanwhile, coarsely chop chard stems and leaves - making sure to keep the leaves and stems separate from one another; set aside.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
• Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
• Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts.
• Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.

SAUTéED BEET GREENS AND SWISS CHARD

Steps:

• Cut off stems of both beet greens and Swiss chard then chop. Roughly chop the leafy greens. Use a salad spinner to wash and thoroughly dry both stems and greens separately.
• Add olive oil to a large sauté pan with high sides or a pot over medium heat.
• Once hot, add the garlic and sauté until fragrant, about 1-2 minutes.
• Add chopped stems and cook for 2-3 minutes until slightly softened.
• Add the greens to the pot, season with salt and pepper and cover until wilted, about 5 minutes.
• Stir to combine, add a pinch of red pepper flakes if using and cook 1 more minute.
• Turn off the heat, add the lemon zest and transfer to serving plate or bowl.

BEET GREENS WITH RAISINS AND PINE NUTS

Steps:

• Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
• Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
• Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
• Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
• Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
• Add the beet greens, allspice and garlic.
• Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
• Stir in the drained raisins and season with salt and pepper to taste.
• Transfer the greens to a serving platter.
• Sprinkle with the croutons and serve hot.

ROASTED BEETS WITH PINE NUTS AND PARMESAN

Steps:

• Heat the oven to 400.
• Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
• Roast until a knife pierces each with little resistance, 45 to 90 minutes.
• When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
• Garnish: Parsley.

BEET TOPS PESTO

Steps:

• Toss the greens, walnuts, grated Parmesan cheese, garlic cloves, and lemon juice and zest in a blender or food processor. Blend them all together until everything is chopped up.
• With the blender or food processor running, slowly pour in the olive oil until the sauce is smooth. Season to taste with salt (start with a couple pinches).

PENNE WITH ROASTED BEETS, BEET GREENS, AND FRESH CHEVRE

Steps:

• Toss beets with oil and roast at 375 degrees until soft and caramelized. While beets are roasting, heat olive oil in a large skillet over medium high heat with garlic for one minute. Add greens and sauté until slightly soft, about 3 minutes.
• Toss roasted beets and cooked greens with the hot pasta and stir cheese in to melt. Pour into two bowls and top each with pine nuts.