Simple Beets With Braised Beet Greens Puree

Sometimes the simplest of recipes turn into the best and this recipe is one of them. You’ll have to lean into this one with me folks. I’m not doing anything fancy here. I’m probably preparing my beets in a way that most of you are horrified with. I’m boiling them! But don’t let memories of scraggly old and overcooked beets from your past scare you away from this recipe. Fresh in-season beets taste divine when boiled. And when you’re working with in-season beets you get more bang for your buck because the greens are just (if not more) delicious than their roots.

These simple boiled beets are dipped into a tangy beet greens puree. This is a great recipe to serve as an appetizer alongside cheese crackers and cured meats on a platter. Or you can go wild and do what we did with the leftovers and make a grilled panini! We added goat cheese and plenty of olive oil to our sandwiches.

Ingredients

For the Boiled Beets

• 1 bunch of beets
• Extra virgin olive oil to taste
• Salt and pepper to taste

For the Beet Greens Puree

• 1/4 cup unsalted butter
• 1 medium-sized onion, thinly sliced (red or yellow is fine)
• 3 stalks of green garlic, thinly sliced (or three cloves of garlic)
• 1/2 teaspoon crushed red pepper flakes
• Fat pinch of salt
• 1 bunch of beet greens, roughly chopped (about 3 cups of chopped greens)
• Splash of water
• Squeeze of fresh lemon juice or a dash of red wine vinegar

Directions

Prepare the Beets

1. Remove and Wash:
   Remove the greens from the beets and wash the roots and greens separately.
2. Boil the Beets:
   Slice the beetroots into 1/2-inch pieces and place them in a pot of salted water. Bring to a boil, reduce the heat to a high simmer, and cook until the beets are tender, about 25 minutes. Strain the beets and set aside.

Prepare the Beet Greens Puree

1. Cook the Onions:
   Heat the butter in a large cast iron pan over medium-high heat. Once it's sizzling, toss in the sliced onion and cook, stirring often, until it begins to soften and brown, about 5 minutes.
2. Add Aromatics:
   Add the sliced green garlic (or minced garlic cloves), crushed red pepper flakes, and salt. Cook, stirring often, for about 1 minute longer.
3. Cook the Greens:
   Add the chopped beet greens and a small splash of water. Cook, stirring occasionally, until the greens begin to wilt and cook down. Once tender, remove from the heat.
4. Blend:
   Add the greens mixture to a food processor and process until smooth. Drizzle in freshly squeezed lemon juice or a dash of red wine vinegar. Taste for seasonings and adjust as needed.

Serve

1. Plate the Beets:
   Serve the boiled beets on a plate drizzled with extra virgin olive oil and sprinkled with flaky sea salt.
2. Add the Puree:
   Add a generous dollop of the beet greens puree next to the beets for dipping.

Additional Tips

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Freezing: The beet greens puree can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Variations: For additional flavor, feel free to add other herbs or spices to the puree, such as thyme or smoked paprika.
• Serving Suggestions: This dish pairs well with various cheeses and meats. Try serving it with goat cheese, feta, or ricotta alongside prosciutto, salami, or other cured meats.

Enjoy this delightful and simple dish, perfect as an appetizer or a light meal!