BEETS
Beets are typically grilled, boiled, or roasted but can also be shredded or juiced to be eaten raw. The greens on the beets can be eaten as well and have a more mild flavor than the root. Though you may be used to red beets, try the golden ones and the chioggias which have candy cane striping on the inside.
QUICK IDEAS: roast a bunch all at once and keep in the refrigerator to slice into salads; pickle them; juice them (careful...a little goes a long way!)
Baby Beets with Been Greens: serves 2
from Farm-Fresh and Fast
1 lb baby beets with greens attached
2 tbsp olive oil
1 medium sweet onion, roughly chopped
4 gloves garlic, smashed
Salt and ground black pepper to taste
2 tbsp oyster sauce
4-5 tbsp balsamic vinegar
Directions:
1) Cut the stems off the beets and slice the bigger beets in half. Cut the leaves off the stems and discard stems. In a large nonstick skillet, heat the olive oil, beets, and onion and sauté over high heat until the onion begins to soften, about 5 minutes.
2) Add the beet greens. Reduce the heat to medium and add the garlic, salt and pepper. Cook, stirring constantly, for 2-3 minutes.
3) Add the oyster sauce and balsamic vinegar and mix well. Cover and cook for another 5 minutes.
4) Drain slightly, but do not press. Serve hot.