There is a short window of time when beets are freshly picked, that their tops remain crisp and green. Beets and their greens offer, not only two great dishes for the table, but two sets of nutritional attributes. While Ontario beets store well into the winter, the tops only last for the first few weeks after picking. Here are two recipes that use both parts of the beets in separate dishes.
Beet Greens Recipe
Chopped stems and greens from a bunch of beets (for 4 beets, this makes 2-3 cups)
1 clove of garlic (did I mention local garlic is also in season!)
1 tablespoon of sunflower oil
1 teaspoon of sesame oil
1 teaspoon of soy sauce
1 tablespoon of sesame seeds
1 chopped small cayenne pepper (optional)
In a frying pan, heat both oils. add garlic, pepper and stems and stir for 4 minutes. Add greens and mix in. Add Soy sauce and cover for another 4 minutes. Sprinkle sesame seeds. Serve warm as a side.
Raw Beet and Carrot Salad
2 cups of Peeled and shredded beets (around 4 beets)
1 cup Shredded carrots (two carrots)1 tablespoon of apple cider vinegar
1/2 tablespoon of olive oil (flavoured if you have)
salt and pepper to taste
Add shredded beets and carrots into bowl. Pour vinegar and oil and add salt and pepper. Simple! No cooking required. Great for hot days. Tastes refreshing!
I also made Pickled beets. Yes, I go all out with local beets!