Culinary Guides

A humble dish that punches above its weight: tender boiled beets served with a tangy puree made from their own greens. In season beets taste wonderful simply boiled, and the tops are every bit as good as the roots, so nothing goes to waste. Serve it as an appetizer with crackers and cured meats, or tuck the leftovers into a panini with goat cheese.

Ingredients

For the boiled beets

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

For the beet greens puree

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

Directions

Boil the beets

1. Remove the greens from the beets and wash the roots and greens separately.
2. Slice the roots into 1/2 inch pieces, add to a pot of salted water, bring to a boil, then simmer about 25 minutes until tender. Drain and set aside.

Make the greens puree

1. Heat the butter in a large cast iron pan over medium high heat and cook the sliced onion about 5 minutes until softened and lightly browned.
2. Add the green garlic, red pepper flakes, and salt and cook about 1 minute.
3. Add the chopped beet greens and a splash of water and cook, stirring, until wilted and tender, then take off the heat.
4. Blend the greens in a food processor until smooth, then stir in a squeeze of lemon or a dash of red wine vinegar. Taste and adjust.

Serve

1. Arrange the beets on a plate, drizzle with olive oil, and sprinkle with flaky salt. Add a generous dollop of the puree alongside for dipping.

Leftovers keep in the fridge for up to 3 days, and the puree freezes well for up to 3 months. A little thyme or smoked paprika is a nice addition to the greens.

Grower's tip: grow beets for double duty. Sow them a little thickly and thin the young plants for tender greens early on, then let the rest size up into roots. Pick the beets at golf ball to tennis ball size, since larger ones can turn woody.

This dish uses the whole plant, roots and tops. Sow a couple of successions of beets and an onion bed, and you will have both for months.