Anne Sawyer Recipes
Sautéed Beet Greens and Roasted Beets (Two Recipes!)
(Mentioned in Episode 15 of “A Woman with a Very Large Knife,” which you can find in the podcast section.)
This is a fabulous and efficient way to get the most out of those beets you get at the Farmer’s Market. So simple, but the flavors pop. The first recipe serves four, but you can just halve it, no problem.
Sautéed Beet Greens:
•2 bunches beet greens, stems removed
•1 tbsp extra-virgin olive oil, or to taste
•2 cloves garlic, minced
•1/4 tsp crushed red pepper flakes (optional)
•Salt and pepper to taste
•Bring a large pot of lightly salted water to a boil. Add those 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. (I think this is called “shocking” the vegetables. Scandalize them! Show them photos of celery and carrots in the same garden bed! Ohh!)
•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 swapped around. Season with salt and pepper. Cook just until greens are hot; squeeze a bit of lemon onto them for final bit of bright flavor.
Second up: Roasted Beets
So lovely. Slow roasting brings out the sweet, earthy flavor.
•8 Small beets or 4-6 medium size ones
•2 ounces goat cheese (optional)
•Chopped fresh chives (optional)
•Preheat oven to 425 degrees Fahrenheit.
•Wash the beets. When you cut off the greens, leave about an inch and a half of the greens on the beets. This will keep them from “bleeding” out so much when they are roasting. Save the rest of the greens for recipe above.
•Rub beets with olive oil and place in an oven-safe dish. (I use a second-hand pyrex dish with a glass lid.)
•Roast beets in oven. Time varies, depending on size of beets. For smaller beets, 40 minutes is a ballpark, and with medium size ones, you’re looking at 50 minutes to an hour. You can check to see if they are done by poking them with a fork. They should be tender.
•Allow beets to cool for about five minutes. Then place them under cool water and rub the skins off with your fingers.
•Cut beets into chunks or rounds and place on a plate. Drizzle with olive oil and sprinkle with salt and goat cheese. Garnish with chives.