The Whole Beet
July 31, 2008
This article from the NY Times "The 11 Best Foods You Aren't Eating" contains a list of vegetables that are uncommon on American dinner plates today. But, aside from the obvious benefit of eating leafy greens and pumpkin anything, I was horrified to see the cooking suggestions. "Chop and saute in olive oil" is a little too plain for the humble Swiss Chard. But eating beets "Fresh, raw and grated to make a salad" is simply sinful. Beets are not just the bulbs. They have amazing leafy greens that are also edible and delicious. The attitude that leaving out the greens in beet recipes is normal, is not confined to the NY Times. When I went to Mexico, I went with my "concunada" to the market. I had to rescue the beet greens from the vendor. He was about to chop off the greens when I stopped him. He was confused why I'd want the "weed" growing on top of the bulb. I guess after searching for recipes using the greens, I can agree that it doesn't make much sense to eat the greens too, but be assured, it is edible and delicious. And before I forget - raw beet bulbs can be extremely bitter. Jaime Oliver does have an interesting recipe for raw beets in horseradish dressing, but I can't say I've tried it.At any rate, I've cooked a soup with the beet greens before following a recipe from Mario Batali. Based on the success (at least personally) of that dish, I decided to create a recipe using the Whole Beet. For this dish, I whipped up some delicious garlicky potatoes, and served wilted beet greens on top, and finished it off with baked slices of beets (the golden variety). I added a little red wine vinaigrette on top for extra flavor. I have to admit - it tasted delicious. So fooey with the NY Times - the beet greens and bulbs are edible, and I think best served cooked.
For the mashed potatoes:
- 3 Russet potatoes, scrubbed and boiled
- handful of Italian Parsley, chopped
- 3 bulbs of garlic, minced
- 2 tbsp butter
- 3 tbsp milk (or more depending on your preference)
- salt & pepper to taste
Whip the potatoes with a mixer or a potato masher until frothy.
For the Beets:
Preheat oven to 400 degrees.
- 1 bunch of beets, golden
- beet greens washed, and chopped
- 1/4 onion, sliced (I used a white onion, but a red one would be better)
- 1/4 c white wine
- optional sesame seeds
Step One: Separate the beets from the greens. Pick through the greens and throw out any unsavory characters. Wash both greens and beet bulbs thoroughly to remove dirt.
Step Two: Peel the beet bulbs, and slice into 1/4 inch rounds. Drizzle with olive oil, salt, and pepper. Spread around a baking sheet and bake for 10 minutes at 400 degrees. Test for softness and turn beet slices over. Finish baking for about 5 minutes or until beets are thoroughly cooked and tender. Remove from the oven to cool.
Step Three: Saute the onions in a pan over medium heat with a good plug of olive oil until they sweat. If you have sesame seeds, toss them in as well. Add beet greens and saute with salt and pepper. Pour in white wine (this tends to temper the bitterness of beet greens). Cook until beets are wilted and wine has cooked off a bit (about 5 minutes).
Step Four. Place a pile of mashed potatoes down on plate as base. Place beet greens on top, and finish off with cooked beet rounds. I also poured on a tablespoon of red wine vinaigrette for flavor. You can do the same, or be creative and make a butter sauce or just plain old olive oil.
This vegetarian dish has it all: carbs, greens, and booze. Now isn't that a tad bit better that "eat raw as a salad?"
Labels: beets, potato, vegetarian
2 Comments:
commented by 
Anonymous, 2:52 PM
Anonymous, 2:52 PM
I swear the NY Times reads my blog:
http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?em
They are now advocating to eat the greens too!
http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?em
They are now advocating to eat the greens too!
http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?em
They are now advocating to eat the greens too!