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Posts Tagged ‘beet greens’

by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Caitlin Saniga

What a wonderful surprise to see beets and figs at the farmers market this weekend. (And that’s Roanoke, ladies and gentlemen!) I didn’t have a recipe in mind for either the beet greens or the figs, so I whipped up this little salad.

As you can see, beet greens aren’t entirely green. They’re a bit purple, too. And they’re absolutely brimming with vitamins (including vitamins A, C, E, K and B6, along with calcium, iron, manganese, potassium and fiber). Talk about a superfood!

Salad:

  • olive oil
  • beet greens from 1 bunch of beets, washed and stems trimmed
  • 3 figs,  stems removed, quartered
  • 1 ounce feta

Dressing:

  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1/2 teaspoon white wine vinegar
  • salt and pepper, to taste

Lightly coat a medium pan with olive oil. Over medium heat, sauté the beet greens until they’re tender, about 1 minute. Transfer to a serving bowl. Quickly rinse out the pan, add a bit more oil and cook the figs until heated through, about 30 seconds. Add the figs to the bowl of greens. Sprinkle with feta.

My neighbor, who’s a nutritionist, also recommends steaming beet greens. I’ll try that next time!

To make the dressing, whisk together the soy sauce, honey, olive oil and white wine vinegar. Season with salt and pepper. Pour the dressing over the salad. Serve immediately.

Makes 2 servings.

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