Roasted Beets On Greens Food

BEETS AND GREENS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
• Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.

SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT

Steps:

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

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.

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

HALIBUT WITH ROASTED BEETS, BEET GREENS, AND DILL-ORANGE GREMOLATA

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
• Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
• Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat oven to 350 degrees (175 degrees C). Wash 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 want to peel the beets, it is easier to do so once they have been roasted).
• Cover and bake for 45 to 60 mins, 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 onions, and cook for a few minutes.
• 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 a knob of butter.

BAKED BEET GREENS RECIPE

Steps:

• Pre-heat oven to 350°F. Line one or two baking sheet pans with parchment paper.
• Wash beet greens and blot with towels to remove excess water. Remove inner rib of beet stems if they are thick and tough. Smaller, more tender beet greens can be baked with the inner rib intact.
• Add all the beet greens in a large bowl. Start by tossing or spraying about 1 tablespoon of olive oil at a time, making sure the beet greens are lightly coated with oil. But do not over oil the leaves or they will become too greasy when baked.
• Lay the beet greens in a single layer on the prepared baking sheet. Sprinkle salt and pepper over beet greens to taste. Season on both sides of the beet leaves.
• Bake the beet greens for about 15 minutes, turn the beet greens and continue baking for 10 minutes or until the greens are crisp.

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.

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.

FARRO SALAD WITH BEETS, GREENS AND FETA

Steps:

• Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
• Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
• While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

ROASTED BEETS & GREENS SALAD

Steps:

• Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
• Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
• Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
• While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.

ROASTED BEETS

Steps:

• Peel the beets and cut into 1/2 inch cubes.
• Halve and slice the onion.
• Toss the vegetables with the oil, salt, pepper and vinegar.
• Bake in a single layer in a roasting pan at 400 degrees for 45 minutes, stirring several times.

BALSAMIC BEETS AND GREENS

Steps:

• Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
• Toss with the beets and marinate at room temperature for at least 1 hour.
• In a large, skillet, heat the oil over medium heat.
• Place the garlic in the pan and saute for 1 minute.
• Add the greens, lemon juice, salt and pepper to taste.
• Cook for 2-3 minutes, stirring well.
• Cover and cook until the greens are wilted, about 5 minutes.
• Divide the hot greens among four salad plates and top with the beets and vinaigrette.
• Serve immediately and enjoy!

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

Steps:

• Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
• Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

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.

ROASTED BEETS AND RED CHARD GREENS

Steps:

• 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.