Fall is for Beets (3 variations)

That trip to the farmer’s market yielded some delicious beets and I was determined to waste not, so three dishes were made from the find.

1. Roasted Beets: Remove stems and leaves (save greens for sautee!), wrap beets individually in foil, place on baking sheet, bake for 45 minutes at 425 degrees. Easy. We threw some into a pasta dish I made (dish #3 below).

2. Beet salad: Peel roasted beets (rub with paper towel to remove skins and avoid burned and purple hands), cut beets into half slices, add olive oil, red wine vinegar, oregano, salt. Throw in tupperware and shake, refrigerate for a day or more.

3. Sauteed Beet Greens over Pasta: Remove stems from greens and blanch in salted boiling water 2-3 minutes [water will turn purplish but you can use it to cook pasta anyway]. Remove greens into ice bath. Heat olive oil into sautee pan, add 1 minced shallot, salt. When beginning to caramelize, add drained greens and salt and black pepper. Sautee until flavors mix, just a few minutes. Eat as is [greens are mild in flavor, but rich in nutrients] or serve over small pasta (like orzo) and throw in some roasted beets if you like. Yum.

Thanks to Mom for being my beets bonanza guinea pig!


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