Savory Organic Golden Beets With Greens Food

ROASTED GOLDEN BEETS (JUST SIX INGREDIENTS)

Steps:

• Preheat oven to 425 degree Fahrenheit.
• Place beet chunks into a bowl with 2 tablespoons of avocado oil, salt, pepper, thyme and sage, tossing to combine everything.Note: As mentioned, I used about 8 or 9 small beets. If your beets are larger, you'll need less of them. All in all, you'll want about 2 pounds of beets.
• Grease a large sheet pan with the remaining 1/2 tablespoon of avocado oil. Place beets onto the sheet pan and spread them out in a single layer.
• Roast the beets for 15 minutes, then remove the sheet pan from the oven and turn the beets over. Place the sheet pan back in the oven and continue to roast the beets for another 15 to 20 minutes or until they're tender.
• Transfer to a serving dish. Garnish, if desired, with more fresh thyme and sage. Serve and enjoy!

SAVORY ORGANIC GOLDEN BEETS WITH GREENS

Steps:

• Clean and dice beets.
• Clean green tops of beets.
• Crush and chop the garlic clove.
• Add the beets, garlic, salt into a HOT fry pan. There is no need for oil because you are trying to braise the beets to keep the flavor.
• Turn the heat down to medium, once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes. The water will evaporate down, chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted. Serve right away and enjoy.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees Fahrenheit (200 C).
• Remove the top and the roots of the beets and peel each one with a vegetable peeler.
• Cut the beets into 1 1/2 inch chunks.
• Place the cut beets on a sheet pan and toss with the olive oil, thyme, salt and pepper.
• Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender and golden brown around the edges.
• Remove from the oven and immediately toss with the lemon zest.
• Season with salt and pepper and serve warm as a side dish or added to a salad.

PICKLED GOLDEN BEETS

Steps:

• Option #1/Boiled Beets: Rinse and top and tail (trim but do not yet peel) the beets. Put them in a pot, cover with cold water, add 1 tablespoon of salt and simmer the beets until they are tender and easily pierced by a knife. Take the pot off the stove and remove the beets from the hot water.
• Option #2/Roasted Beets: Place beets on piece of foil, drizzle lightly with extra virgin olive oil and sprinkle of black pepper. Close foil tightly and roast at 400º for about 45 minutes. Remove from oven; set aside to cool.
• When the beets are cool, peel them and slice them thinly, about 1/8-inch thick.
• In another saucepan, heat the sugar, dry white wine, champagne vinegar and 1 tablespoon of salt. Simmer and stir until the sugar dissolves.
• Add cloves and cinnamon stick to the pickling liquid.
• Simmer for 10 minutes.
• Pour the hot pickling liquid through a sieve onto the sliced beets (I didn't use a sieve and kept the cloves and cinnamon in the pickling liquid). Allow the beets to cool with lid ajar then cover and marinate overnight.
• The beets will be pickled and ready the next day.
• Yield is estimated.

GOLDEN BEETS AND BRUSSELS SPROUTS

Steps:

• The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes.
• Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).
• When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.
• While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds.
• Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.
• Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes.
• They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.
• 4 In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes.
• Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste.
• Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.