Baby Beets with Beet Greens

Baby Beets with Beet Greens Recipe - Vegetarian Delight

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

The Baby Beets with Beet Greens recipe is a delightful and nutritious dish that showcases the versatility and rich flavor of beets. This recipe not only utilizes the beetroot but also incorporates the often-overlooked beet greens, making it a sustainable and healthful choice. Perfect for those looking to add more vegetables to their diet, this dish combines the earthy sweetness of beets with the fresh, slightly bitter taste of their greens, all enhanced by the aromatic presence of fresh tarragon and the tanginess of balsamic vinegar.

History

The use of beets in cooking dates back to ancient times, with both the roots and the greens being utilized for their nutritional value and flavor. Originally, beet greens were consumed while the beetroot was typically used for medicinal purposes. Over time, the beetroot became a culinary staple in many cultures, particularly in Eastern European cuisines. The Baby Beets with Beet Greens recipe is a modern take on this ancient vegetable, celebrating its dual purpose in a simple yet flavorful dish.

Ingredients

16 to 24 small beets with greens, approximately 2 lb (907 g)
1.5 tbsp olive oil
sea salt and freshly ground black pepper, to taste
1 tbsp fresh lime or lemon juice or balsamic vinegar, to taste
1.5 tbsp chopped fresh dill, coriander, or tarragon

How to prepare

Scrub the beets and steam them until they are tender-firm and a knife easily enters them. This will take about 10 to 15 minutes for very small beets, and 25 minutes or longer for large ones.
Set the beets aside to cool, and then slip off their skins.
You can choose to quarter, halve, or leave the beets whole.
Discard the stems of the beets, but keep the greens. Make sure to discard any greens that are bruised or badly torn.
Steam the beet greens over the beet water until they are tender, which should take about 5 minutes.
Toss the beet greens with half of the olive oil, and season with salt and pepper.
Arrange the beet greens on a serving dish.
Toss the beets with the remaining olive oil, lime juice, and fresh herbs.
Pile the beets onto the beet greens and serve.

Variations

For a twist on the traditional recipe, try roasting the beets instead of steaming them to bring out their natural sweetness. Adding crumbled goat cheese or feta on top can also provide a creamy contrast to the earthy flavors of the beets and greens.

Cooking Tips & Tricks

To ensure the best flavor and texture, select beets that are firm and have vibrant, unblemished greens. Smaller beets tend to be sweeter and more tender. When steaming the beets, try to keep them uniform in size for even cooking. To enhance the flavor, add a splash of the beet cooking water to the greens while steaming. This not only adds flavor but also maximizes the nutritional benefits.

Serving Suggestions

This dish can be served as a standalone light meal or as a side dish. It pairs beautifully with grilled fish or chicken for a protein-packed meal. For a vegetarian option, serve alongside quinoa or a lentil salad for added protein.

Cooking Techniques

Steaming is the preferred method for cooking both the beets and their greens in this recipe, as it preserves their nutrients and natural flavors. However, roasting or sautéing are also excellent options for those who prefer a more caramelized flavor profile.

Ingredient Substitutions

If tarragon is not available, fresh dill or parsley make suitable substitutes. Apple cider vinegar can be used in place of balsamic vinegar for a slightly different acidity and sweetness.

Make Ahead Tips

The beets can be cooked and stored in the refrigerator up to two days in advance. The greens should be prepared fresh to maintain their texture and flavor. Assembling the dish just before serving ensures the best taste and presentation.

Presentation Ideas

Serve the beets on a bed of their greens for a visually appealing dish. Garnish with additional fresh herbs and a drizzle of balsamic reduction for an elegant touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the earthiness of the beets and the tanginess of the dressing.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. It's best enjoyed cold or at room temperature, as reheating may cause the greens to wilt and lose their texture.

Nutrition Information

Calories per serving

A serving of Baby Beets with Beet Greens contains approximately 90 calories, making it a low-calorie addition to any meal. Its nutrient density and low calorie count make it an excellent choice for those managing their weight or seeking a light, nutritious dish.

Carbohydrates

Beets are a good source of carbohydrates, primarily in the form of dietary fiber and natural sugars. A serving of this dish provides approximately 10 grams of carbohydrates, with about 2.5 grams coming from dietary fiber. This fiber content aids in digestion and helps maintain blood sugar levels.

Fats

This recipe is low in fats, with the only source being the olive oil used in dressing the beets and greens. A serving contains roughly 5 grams of fat, most of which are monounsaturated fats. These healthy fats are beneficial for heart health and can help reduce bad cholesterol levels.

Proteins

Beets and beet greens are not high in protein, with a serving of this dish providing about 2 grams of protein. However, when paired with a protein-rich side, such as quinoa or a piece of grilled chicken, it makes for a balanced meal.

Vitamins and minerals

Beets and their greens are packed with vitamins and minerals. They are an excellent source of vitamin C, vitamin K, and folate. They also contain significant amounts of manganese, potassium, and iron. These nutrients play vital roles in maintaining healthy blood pressure, bone strength, and immune function.

Alergens

This recipe is free from common allergens such as nuts, dairy, soy, and gluten, making it suitable for individuals with food sensitivities or allergies. However, as with any dish, it's important to ensure that all ingredients used are free from cross-contamination if allergens are a concern.

Summary

Overall, Baby Beets with Beet Greens is a nutrient-rich, low-calorie dish that provides a good balance of carbohydrates, fats, and proteins. It is packed with essential vitamins and minerals, making it a healthful choice for any meal.

Summary

The Baby Beets with Beet Greens recipe is a celebration of the humble beet, transformed into a nutritious and flavorful dish. With its simple preparation and healthful ingredients, it's a versatile addition to any meal, offering a bounty of vitamins and minerals. Whether served as a side or a main, this dish is sure to delight with its vibrant colors, textures, and flavors.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Baby Beets with Beet Greens. It was many years ago, back when I was just a young girl living in the countryside. My grandmother, who was a wonderful cook herself, had received the recipe from a dear friend who had traveled to Europe and learned it from a famous chef.

I had never tasted beets before, let alone cooked with them, so I was eager to try something new and expand my culinary skills. My grandmother was more than happy to teach me how to make this dish, as she always encouraged me to be adventurous in the kitchen.

We started by heading out to the garden to pick fresh beets. The vibrant color of the beets caught my eye, and I was amazed by their earthy smell. My grandmother showed me how to properly wash and peel the beets, being careful not to stain our hands with their deep red juice.

Once the beets were ready, we moved on to the beet greens. I had never thought to cook with the greens before, but my grandmother assured me that they were just as delicious as the beets themselves. She showed me how to carefully remove the greens from the beets, making sure to keep them intact.

In a large pot, we boiled the beets until they were tender, then we peeled and sliced them into bite-sized pieces. While the beets were cooking, we sautéed the beet greens with garlic and olive oil until they were wilted and fragrant.

Next, we combined the beets and greens in a bowl and tossed them with a simple vinaigrette made from red wine vinegar, olive oil, and a touch of honey. The combination of the sweet beets and the slightly bitter greens was a perfect balance of flavors.

I remember the first bite of the Baby Beets with Beet Greens I took. The tender beets practically melted in my mouth, and the greens added a wonderful depth of flavor. It was a dish unlike anything I had ever tasted before, and I was proud that I had helped create it.

As the years went by, I continued to make Baby Beets with Beet Greens for my family and friends. It became a staple at our holiday gatherings and dinner parties, earning me the reputation of being a skilled cook. I always credited my grandmother for teaching me the recipe and inspiring me to try new things in the kitchen.

To this day, Baby Beets with Beet Greens remains one of my favorite dishes to make. The memories of learning how to cook it with my grandmother are forever etched in my mind, and I am grateful for her guidance and wisdom. Cooking has always been a passion of mine, and I will continue to experiment with new recipes and ingredients, just as my grandmother once did.