Roasted Baby Beets with Braised Beet Greens

June 15th, 2010
Beets with Greens
  • 1 bunch of beets with greens attached
  • 2 tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste

You will be using all parts of the beets, both the greens and the roots, and a different preparation method for each: Roasting the beetroots (which will take 30 to 60 minutes) and then braising the beet greens (which will take only seconds).

Chop the beet green tops off of the beets and save both the beetroots and the greens.

Roasting the Baby Beets

Wash the baby beet roots. You don’t have to remove any long stringy roots as these will come off with the skin after roasting.

Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.

Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done.

Once done, remove from heat and allow to cool a bit.

Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.

Braised Beet Greens

Save this step until right before you are about to serve the meal, as it will go very quickly.

Wash the beet greens.

Heat a tablespoon of olive oil in a small frying pan.

Rip the greens into sections, discarding any large central stem or vein.

Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds.

Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly.

The greens are now ready to serve.

You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste.

Honey Garlic Vinaigrette

June 11th, 2010


  • 1 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced (or 1 stalk young garlic)


  1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Recipe: Sweet and Sour Salad Dressing

May 10th, 2010

Having lots of Salad to eat should inspire you to try out some new salad dressings

1 cup salad oil

1/2 cup sugar

1/3 cup catsup

1/4 cup vinegar

2 tablespoons grated onion

2 teaspoons Worcestershire sauce

Combine the oil, sugar, catsup, vinegar, onion and Worcestershire in a blender Bonus Russian roulette casino : Obtenez 3+ pistolet de type colt pour déclencher ce bonus. and chill.

Toss the salad with the dressing.  Excess dressing keeps well in refrigerator for up to one week.

Salad Mix

Salad Mix

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