Photo: Kelly Rossiter
I harvested the last of my beets this week and just roasted them simply in some olive oil with a bit of salt and pepper and they were wonderful. But I also got a huge amount of pleasure out of cooking the greens, which too many people just toss out without realizing how delicious they are.Beet greens cook in about the same time as Swiss chard, and they have the same kind of texture as well. You can put them into soups or stews, but today I just cooked them with a few mushrooms, put them over some pumpernickel toast and topped it with a bit of blue cheese and chopped cashews.
In the space of about fifteen minutes I had a healthy, filling and satisfying lunch on a cold, damp day. If you want a vegan dish, just leave the cheese off the top. If you wanted to make this for dinner, you could add a bit of stock to it and serve it over pasta or polenta, rather than toast. This made enough for a generous helping for two people.
Beet Greens with Mushrooms on Toast
1 tbsp olive oil
1 clove garlic, minced
10 mushrooms, cleaned and sliced
1/2 bunch beet greens, stems removed, coarsely chopped
Salt and pepper to taste
Slice or two of blue cheese (optional)
Chopped cashews (optional)
2 slices rustic bread, toasted
1. In a small skillet heat the olive oil. Add the garlic and cook over medium low heat until it is just golden, about 2 minutes. Add mushrooms and cook until the liquid they have thrown off is gone, about 5 or 6 minutes.
2. Add beet greens and cook until tender, about 5 minutes. Add salt and pepper to taste. Place toast on a plate and spoon beet greens and mushrooms over top. Add cheese and cashews for garnish, if using.
More Beet Recipes.
Celery Root and Beet Pasta
Beet Pasta With Broccoli Rabe
Beet Salad with Apple, Feta and Pine Nuts