The farmer's market opened last weekend and I was excited to see they had some fresh beets. I roasted the beets in the oven and wilted the greens for a tasty salad. Yum, yum, delish!
5 medium beets with greens
3 Tbsp extra-virgin olive oil
1 1/2 Tbsp balsamic vinegar
1 small clove garlic, minced & sauteed with tsp of olive oil
1 C water
1/3 C crumbled feta cheese
1/4 C toasted pine nuts
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover with foil; bake until beets are tender when pierced with knife, about 50 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in pine nuts and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with beets and enough dressing to coat; add feta. Season to taste with salt and pepper.
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