Tommaso’s Sinful Delights

A lot of people don’t like beets and I’ve come to the realization that its all in the preparation.  My grandmother used to make them and boil them until all the purple bled out of the bulb.  This is the wrong way and why so many dislike this sweet root vegetable.   Beets should be tender, not mushy and slimy.  Roasting beets concentrates their flavor and the end result is a crisp texture.  Combining them with goat cheese on a bed of sautéed beet greens is a nice side dish to have with your meal.  Beet greens are edible?  Yes!  Besides not wanting to waste anything I cook with, beet greens are indeed edible and highly nutritious. 

Here is an easy recipe that will prove that beets are sweet, savory and delicious when paired with the right ingredients.

Roasted Beets and Goat Cheese with sauteed Beet Greens

-4 TBSP olive oil
-1 bunch of beets with their greens
-4 oz goat cheese
-salt

Preheat oven to 350°F.  Chop the tops off the beets, leaving 1 inch of the stem and thoroughly wash with a vegetable brush (leave the root intact.)  Toss beets with 2 TBSP olive oil and a pinch of salt.  Line a baking sheet with aluminum foil and roast beets for 1 hour.  When beets are tender, remove from oven.  Leave the skin intact. 

While the beets roast, remove the greens from the beet stalks and wash in cold water.  Dry in a salad spinner or paper towels.   Heat 2 TBSP olive oil in a skillet and sauté beet greens until wilted. 

Plate the wilted greens.  Slice the beets and goat cheese and layer them on top of the greens.     

Note:  Beets will stain.  It’s best to cut them on a non porous cutting board such as plastic.  To wash your hands after handling, use orange cleaner or wear gloves while preparing to avoid stains in your nails.