It started out with me just wanting a beet salad with goat cheese. Which is delicious! Then I was looking over at all of the stems and leaves that I cut off and was going to throw out and I thought what a waste. There must be recipes for the leaves and stems and they probably taste pretty good. So, starting with the beet salad and then moving onto the 2 other recipes I ended up making with the stems and leaves.
Beet Salad with Goat Cheese:
Cut the roots and stalks off the beets and boil in water for about 30 minutes or until tender. Don’t over-cook, but you should be able to poke a knife through easily.
Drain the hot water and refill pot with cold water. After the beets have cooled a bit, peel off the skin. I prefer to do this after they cook since then it leaves a pretty, shiny finish on the beets and the skin comes off easy. If you peel them before you boil them a film is created on the beet and they’re not shiny.
Thinly slice the beets and chill in the fridge. After they are nice and cool, arrange on a plate and drizzle lemon olive oil over the top, sprinkle the feta cheese and lemon thyme over that and serve. This is a great appetizer, light lunch, anytime snack. It’s also so beautiful with the bright pink color and perfect for the holidays.
Sauteed Beet Greens & Leeks:
Wash beet greens individually since they are pretty sandy. Roll them up like you do to basil and chop up.
Cut up one leek and saute it in the lemon olive oil.
Throw in the greens and add salt and pepper. Add 1/3 cup of water to simmer the greens in. This is unexpectedly delicious and I’m so glad I made it. We’ll be having this as a side with our steaks tonight.
Pickled Beet Stems:
So, I was pretty proud of myself for using the beet and the leaves but then I saw these brightly colored stalks just sitting in a bowl and I thought, I bet I can find a recipe specifically for the stems and I did!
Bring 4 TB rice wine vinegar to boil. Stir in 2tsp honey or sugar and throw in some thyme, salt and pepper (just eye it, I hate measuring…Trust yourself).
Chop up the stems into 1/4″ pieces and place in the pot. Remove from heat and let sit for at least 20 minutes, stir ocassionally.
Three pretty tasty dishes and zero waste of the lovely beets!