Ever wonder what to do with beets? Well, this colorful root crop starts sizing up in late spring and can be grown all summer and into fall. Options for preparation are diverse and numerous but this is by far my favorite!
This makes a great side-dish to serve with fish or chicken or a beautiful addition to a meal of summer salads
Ingredients
1-2 bunches beets, golden, chioggia or red, with greens
2 tablespoons honey
2 table spoons balsamic vinegar
salt and pepper to taste
2 tablespoons cooking oil (olive, vegetable, grape seed- your preference)
1 block feta cheese
1 tablespoons butter
Directions
1. First remove beet greens, wash well and put back in the fridge.
2. Trim tails and noses off beets and put in pot of water. Simmer on the stove for approximately 45 minutes or until fork tender (you can also steam them if you prefer).
3. While the beets are still hot, put them into a bowl with cold water and use your hands to slip off the skins.
4. Once the beets are skinned and cool enough to handle, slice them and put them in a bowl. Sprinkle them with the oil, honey and balsamic vinegar and salt and pepper.
5. Next, put them on a sheet tray and roast in the oven at 400 degrees for approximately 10 minutes.
6. While the beets are roasting, melt some butter in a sauté pan, chop the beet greens and sauté in butter until soft. (You can also steam the greens if you are trying to avoid the butter.)
7. Now spread the cooked greens on a plate or platter.
8. Next remove the roasted beets from the oven and carefully arrange on top of the greens.
9. Lastly, crumble feta cheese all over the dish and serve warm.