Sweet, Sweet Sunday

Beet Green, Almond, and Cranberry Salad…(Beet Greens—The How)

There are several ways that beet greens can be prepared, but right now let’s take a look at the following four…

  1. Salad
  2. Saute
  3. Soups and Stews
  4. Lasagna and Pasta Dishes

 

 

Salad…Enjoy beet greens by themselves as a salad or with other leafy vegetables.

 

Beet Green, Almond, and Cranberry Salad

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1 cup dried cranberries

 

  1. Toast the almonds…Melt butter over medium heat in a medium saucepan.  Toast almonds lightly in butter,
  2. Make the dressing…Whisk together all remaining ingredients.
  3. Assemble the salad…Combine the toasted almonds, salad dressing, and beet greens, and cranberries just before serving.

 

 

Saute…Another option would be to sauté the beet greens  with onions—and assuming that you are not from the Deep South and absolutely refuse to give up the almighty bacon—bacon…

 

Beet Green, Onion, and Bacon Saute

  • 1 pound beet greens
  • 1 strip of thick cut bacon
  • 1/4 cup chopped onion
  • 1 large minced garlic clove
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • .3 Tbsp of cider vinegar

1.Prepare the beet greens…Rinse the leaves under cold running water. Do not soak the leaves in the water as water-soluble nutrients will leach into the water. Cutt leaves off at the stem where the leafy portion end. Cut into ½” slices. Set aside.

2.  Cook the “other stuff”…Sauté the bacon, onions, and garlic in a large skillet over medium heat 5 to 7 minutes, stirring occasionally. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar, vinegar, and red pepper flakes. Bring mixture to a boil.

3. Add the beet greens…Add the beet greens gently into the onion mixture. Cover. Simmer ten minutes, or until the greens are tender.

 

 

 

A third option in using your beet greens is to make a soup or stew such as this one…

 

Beet Green and Vegetable Soup

  • 2Tbsp butter
    1 bunch spring onions, chopped
    1 leek, sliced
    2 small sticks celery, sliced
    1 small potato, peeled and diced
    ½ tsp pepper
  • 1lC chicken or vegetable stock
  • 1-1/2C beet greens
  • 1-1/4C sour cream

1.Cook the vegetables…Cook the spring onions, leek, celery and potato in butter. Cover with lid, Wait ten minutes, stirring a couple of times.

2,  Add the stock…Pour in the stock. Cook 15 minutes.

3,  Add the spinach…Add the spinach. Cook for a couple of minutes until wilted.

4,  Blend together…Use a hand blender to make a smooth soup. Stir in the sour cream. Reheat. Serve.

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Sweet, Sweet Sunday

Beet Greens…The What Now?

(Dusclaimer…Okay, normally at this point I would be explaining HOW to use a particular food items on the Raw Foods Pyramid. This morning I have had a little bit of a time ctunch because the “resident four year old” has been begging me to go back into his room and sleep with him for the last hour…Sad but true, the “resident four year old” still sleeps with his grandmother…hopefully he won’t do that by the time he gets to college)…

 

 

So how do you know which beets, and obviously the greens that are attached to these beets, to buy?

1. The Beet Root…Things to look for…

  • Defects…Make sure that your beet roots are not cracked, soft, bruised, shriveled, or look very dry.
  • Organic…Buying product that is certified organically grown will decrease your likelihood of being exposued to contaminants such as pesticides and heavy metals. Look for produce that shows the USDA organic logo.
  • Scales…Beets with round, scaly areas around the top surface will be tough, fibrous, and strongly flavored.
  • Smaller beet roots…Choose smaller beet roots that are not more than 2-1/2″ in diameter. Anything larger than that will probably be tough and have a woody core.
  • Texture…The actual beets should appear crisp, not wilted or slimy.

2, The Beet Greens…The beet greens should appear fresh, tender, and have a lively green color.

 

 

What do you do with the beets/beet greens when you do get them home?

  • Cut  most of the green parts from the actual beets.
  • Place the unwashed greens in a plastic bag, searate from the actual beets.
  • Squeeze as much of the air out of the bag as possible before closing and placing in the refrigerator.
  • Your beet greens should stay fresh for about four days.

 

 

Why do certain foods need to be refrigerated?

Refrigerating produce will maintain the nutritional value of nutrients that are highly susceptible to heat—such as Vitamin C, vitamin B6, and carotenoids—from being depleted by the following four factors…

  1. Exposure to air
  2. Exposure to heat
  3. Exposure to light
  4. Length of time in storage

 

 

So in light of the fact that I have 1:45 remaining on my timer for the time that I devote to blogging each morning, lhere are a few ways to think about using that I hope to cover in my next post…

 

  1. Salad
  2. Saute
  3. Soups and Stews
  4. Lasagna and Pasta Dishes