Using Roasted Beets (as seen in Webisode 9)

Recipe #1: Roast Beets with Sautéed Beet Greens (Adapted from Joy of Cooking, 75th Anniversary)

Roasting Beets

Ingredients:

4 beets (you can use both purple and golden beets)       

Directions:

1. Preheat oven to 375 degrees F
2. Scrub beets and cut away beet tops and tails
3. Wrap beets (with skins on) in tinfoil and place on cookie sheet or baking dish
4. Roast in oven for 45min, or until fork can penetrate beets fairly easily
5. Once out of oven, unwrap and let cool
6. Peel beets under running water, skins should peel off easily by hand
7. Slice or cube beets to use in salads or serve with other roasted vegetables

Sautéing Beet Greens 

(Prepare once beets are out of the oven and peeled)

Ingredients:

4 cups chopped beet greens

2 tsp vegetable oil

1 Tbsp shredded onion

1 Tbsp grated fresh horseradish (optional)

½ Tbsp Dijon mustard

¼ cup water

¼ cup crumbled feta cheese or soft goat cheese

Directions:

1. Wash beet greens and chop coarsely
2. Heat vegetable oil in a large pan over medium-low heat
3. Stir in onion, horseradish and mustard
4. Add beet greens and stir until the greens are wilted, about 5 minutes
5. Add water to pan, cover and simmer until beet greens are tender, for about 10-15 minutes
6. Uncover and cook, stirring, until all liquid has evaporated  

Roast Beets with Sautéed Beet Greens  

Directions:

1. Arrange roast beet slices in a ring around plate
2. Serve sautéed beet greens in the centre of plate
3. Sprinkle feta or soft goat cheese over beet greens, serve warm