Sometimes the simplest of recipes turns into the best. And this recipe is one of them. You’re going to have to lean into this one with me folks. I’m not doing anything fancy here. In fact 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 absolutely 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 on a platter alongside cheese, crackers and cured meets. 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 for good measure to our sandwiches.
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 of 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 watet
- squeeze of fresh lemon juice or a dash of red wine vinegar
- Remove the greens from the beets and separately wash the roots and greens.
- Slice the beet roots into 1/2 inch size peices and place 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.
- In a large cast iron pan over medium high heat add the butter. Once sizzling toss in the onion and cook, stirring often until beginning to soften and brown, about 5 minutes. Add the garlic, crushed red pepper flakes and salt. Cook, stirring often for about 1 minute longer. Add the 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. Add the greens to a food processor and process until smooth. Drizzle in some freshly squeezed lemon juice or a dash of red wine vinegar. Taste for seasonings and adjust as needed.
- Serve the beets on a plate drizzled with olive oil, flakey sea salt and the beet greens puree.