Beets With Greens (WFPBNOGF)*
Prep Time
15 minutes
Prep Notes
Wash the beets and cut off the tops.
Peel the beets and slice them into 1/4-inch-thick rounds. Steam over boiling water until tender, about 20 minutes.
Cooking Time
20 minutes
Yields
4 Servings
Ingredients
4 medium beets
6 cups fresh greens (your choice)
1 tablespoon stone-ground or Dijon mustard
2 tablespoons lemon juice
2 teaspoons light soy sauce
1 tablespoon fresh dill (or 1 teaspoon dried dill)
Directions
In a separate pan, saute greens in a small amount of water.
In a small bowl, mix mustard, lemon juice, soy sauce, and dill. Pour over greens and cook 2 minutes.
Add the beets. Serve hot.
Notes
Beet tops are nutritious and tasty. Young leaves make a colorful addition to salads, and more mature leaves can be steamed for a delicious vegetable side dish.
Check your local farmers' market for the wide variety of beets now being grown. Colors range from orange to red-and-white striped, and the flavors are subtly different.
By the way, if all you have is the beets, never fear: you can use greens of some other type. Try arugula, spinach, kale, or chard. This is an easy way to get your greens for the day as they are sweetened naturally by the beets.
Credit
The China Study Cookbook