Beets and Beet Greens

Just call me Dwight. Which my friend Jeff did as I professed my undying love for beet greens at work a few weeks ago. Question: Why are beets superior to no beets? Answer: The juice will stain your teeth magenta and make you look like a vampire, deterring other vampires from sucking your blood during a vampire attack. 

And also because they are tasty. And visually appealing. And are really two vegetables in one: the bulbs and the greens. To be honest, I like the bulbs, but I LOVE the greens. My recipe for the bulbs isn’t anything spectacular, but it is a simple and easy way to use up the bulbs. You won’t even have to clean the bulbs because you will peel their skin off after roasting. My recipe for beet greens, on the other hand, is really great. It makes the greens tender and hearty. It’s my idea of a perfect side dish to a winter meal.

Oh, two more things before I leave you to your beets. 1) I say to pat the greens dry before frying because oil + water = sputtering hot oil. 2) Beet juice stains like you wouldn’t believe. Don’t wear white while making this meal!  Not that I would, ahem, have ever done that before or anything…

BASIC ROASTED BEETS

Ingredients

2-3 large beets

Apple cider vinegar or sour cream

Recipe

Preheat oven to 375 degrees. Cut stems off beets. Cut off the little beet tail (does anyone know the technical name of this thing?) Cut a large rectangle of aluminum foil. Line up beets in center of foil, then bring the long side and short sides together, creating a pouch. Put one tablespoon water per beet in pouch, then crimp pouch shut. Let bake for 50-60 minutes, until tender. Remove from foil, allow to cool. Peel skin off beets with hands or vegetable peeler when cool. Serve with apple cider vinegar (my favorite) or sour cream. Serves 2

SAUTEED BEET GREENS

Ingredients

2 teaspoons olive oil

2 large cloves garlic

1/4 teaspoon red pepper flakes

Greens from two large or three small beets

Salt & Pepper

Juice from one lemon

Recipe

Cut beet green leaves in halves or third with scissors. Rinse well. Pat dry on a clean kichen towel. Slice garlic cloves into thin slices. Heat olive oil in a saucepan. Add garlic, sautee until light brown. Add the red pepper flakes then the beet greens. Turn beet greens in saucepan with kitchen tongs. They will cook down a lot. Greens are done after a few minutes of sauteeing, when the color of the leaves has darkened and greens have cooked down in size. Season with salt and pepper, then serve. While eating, sprinkle on a few drops of lemon juice to taste. Serves 2