Using all of the Beet

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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.

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Beet Salad with Goat Cheese:

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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.

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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.

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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:

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Wash beet greens individually since they are pretty sandy. Roll them up like you do to basil and chop up.

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Cut up one leek and saute it in the lemon olive oil.

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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.

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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!

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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).

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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!

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