I just bought some red beets with the stems and leaves still on them are the leaves edible and how should i pr!
Answers: prepare them. good stuff to with red beets.
the leafs are good with salt pepper and butter like spinach or collard greens. so are the beets, boil for a long time. good luck.
beet greens are very good, just wash well, put in some water, and boil until they wilt. Serve with salt, pepper, butter, and some vinegar if you like.
Yes the leaves are edible, wash very well to remove any dirt and try this recipe. Serve with a roast beef or roast chicken.
Roasted Beets and Sauteed Beet Greens
INGREDIENTS
1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
DIRECTIONS
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Like chard, or collard greens..but you won't get very much yeild with a single bunch of beets.
Beet Risotto
This colorful vegetarian risotto goes perfectly with Spinach Garlic Bread.
Yields: 4 servings
Ingredients
4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
Salt and freshly ground black pepper
2 cups water
1 quart chicken or vegetable stock
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1/2 cup (2 or 3 handfuls) grated Parmigiano-Reggiano, plus additional
Preparation
Preheat oven to 375oF.
Place the beets on a large piece of aluminum foil and drizzle with some EVOO. Season with salt and freshly ground black pepper and fold the foil into a pouch. Roast the beets inside the pouch until tender, about 45 minutes.
When the beets are done roasting, remove them from the pouch and let cool for a few minutes. When they're cool enough to handle, lightly rub the outside of them with a paper towel to remove the skins. Transfer the beets to a food processor and puree them until smooth. Reserve the puree until the risotto is finished cooking.
Bring the water and stock to a boil in a saucepot, then reduce heat to low to keep warm.
Place a large skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan, and butter. Add the onions and garlic, and sauté until the onions begin to get tender, 4-5 minutes. Add the arborio rice and toast it in the pan, stirring constantly with the veggies, 2-3 minutes more. Add wine or sherry and cook until the liquid has absorbed, 1 minute.
Ladle about a third of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, about 5 minutes.
Ladle another third of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes. Ladle in half of the remaining stock and stir the rice another 4-5 minutes. Add in the beet puree and the rest of the stock and cook an additional 4-5 minutes, until the rice is al dente. Season with salt and freshly ground black pepper and stir in the Parmigiano-Reggiano.
Serve up the risotto immediately and garnish each plate with the chopped beet greens. Serve Spinach Garlic Bread alongside and pass additional Parmigiano-Reggiano cheese at the table0
http://www.rachaelrayshow.com/food/recip...
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Spinach Garlic Bread
A colorful version of the classic, it looks great alongside Beet Risotto.
Yields: 4 servings
Ingredients
4 cups spinach leaves, stemmed
4 cloves garlic, cracked from skin
1 stick softened butter
Salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese
1 loaf good quality Italian bread
Preparation
Preheat broiler or oven to 400oF.
Place the spinach in a food processor with garlic, butter, salt, freshly ground black pepper and cheese, and process until smooth.
Cut the bread in half lengthwise and slather it with the spinach butter. Broil or bake the toast until crispy, about 3 minutes under the broiler or 6-7 minutes in the hot oven.
Cut the toast into large cubes and serve alongside Beet Risotto.
http://www.rachaelrayshow.com/food/recip...
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Beet this Burger (grand prize winner)
1 Tbs finely grated raw beet
1/2 cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground
2 Tbs sesame seeds
1 Tbs Vegix seasoning or instant vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder
2 Tbs soy sauce
1 Tbs nutritional yeast flakes (optional)
Mix all ingredients together well. Form into patties and gill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.
http://www.johnrussell.name/recipes/burg...
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Beetroot risotto with grated Parmigiano and field arugala
Ingredients (serves six)
2 cups arborio rice
2 tablespoons olive oil
2 shallots, finely sliced
1 teaspoon thyme
2 cups dry white wine
4 tablespoons vegetable stock
3 whole beets
1 teaspoon tarragon
3 tablespoons butter, cold and cubed
2 large handfuls grated Parmigiano Reggiano
Arugula greens (for garnish)
Preparation
Roast the whole beets in 400 F oven until tender (about 40 minutes). Allow to cool, then peel and dice into small cubes.
Sauté shallots in olive oil, then add rice and thyme. Stir constantly to coat all rice with oil.
Add wine and continue to cook approximately 15 minutes until slightly tender, stirring the entire time.
Remove from heat and allow to cool to room temperature.
Return to heat and add chicken stock, stirring constantly so as not to burn the rice, until all liquid is absorbed.
Stir in cubed beets and grated Parmigiano, tarragon, and cold cubed butter.
Season with salt and pepper to taste.
Serve steaming hot and garnish with arugula greens tossed with oil, salt and pepper, and a few large shavings of Parmigiano to top this classical Italian dish.
http://www.praguepost.com/P03/2006/Art/0...
Option- Could add peas?
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Latvian Beet Soup
6 - 8 large, fresh beets, 14 - 16 medium sized ones, or two dozen tiny new ones
1 - 2 handfuls of rolled oats (or rice)
6 - 8 medium-sized potatoes
3 - 4 beef bouillon cubes
chopped hard-boiled eggs (1 per serving)
sour cream (1 oz. per serving)
Wash beets well, and cut off the roots. If using large beets, dice into large chunks. Put beets into a large Dutch oven or stock pot, and cover with water. Bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets).
Drain off the water, and let the beets cool. Meanwhile, peel the potatoes and dice them (cubes about 1/2 to 1 inch in diameter). Put about 2 - 2 1/2 quarts of water into large pot. Add bouillion cubes, rolled oats (or rice), and potatoes. Bring to a boil, then simmer until potatoes are soft.
Meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture. Add beet mixture and stir all together, until beets are heated through.
Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (without shell!). Pour over them a couple of ladlefuls of the beet soup, and get ready for raves!
Serves 8 - 12.
http://www.angelfire.com/al2/LatvianStuf...
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Beet Lemonade
2 cups of water
1 cup sugar
1 TBSP chopped lemon zest (lemon peel)
4 whole cloves
? tsp. salt
? cup fresh lemon juice
4 cups fresh beet juice
8 large mint leaves
Mint sprigs and thinly sliced lemon (garnish)
Over moderate heat add water, sugar, zest, cloves and salt together in a small saucepan and bring to a simmer.Cook 23 minutes or until sugar is completely dissolved. Cool and add lemon and beet juice along with the mint leaves.
Refrigerate for at least one hour.Strain and serve in tall glasses with ice cubes and garnished with a mint sprig and a lemon slice in each glass. Yields 1 ? qts.
http://free-toddlers-activity-and-discip...
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The Morning Energizer (apple and beet)
Makes 12 to 14 ounces
1/2 Golden or Red Delicious organic apple, washed
5 medium carrots, scrubbed well, tops removed, ends trimmed
1/2 small beet with leaves and stems, scrubbed well
1/2 lemon, washed or peeled if not organic
1/2- to 1-inch piece ginger root, washed
Cut the apple into sections to fit your juicer's feed tube. Juice the apple with the carrots, beet, lemon, and ginger. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.
http://www.recipelink.com/cookbooks/2005...
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Superior Smoothie
· 8 carrots
· 1 small beet
· 1/2 turnip
· 1/2 parsnip
· 3 celery stalks
· 1 large apple
· 1 large pear
· 2 inches of Burdock root
Wash, peel and cut into sections where needed. Juice separately, combine and stir. Put into a blender with ice, add some honey if you’d like and blend until smooth.
http://www.soymilkquick.com/juicesmoothi...
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Tropical Carrot Apple Juice
INGREDIENTS
·1 large apple, quartered
·1/2 (15 ounce) can pineapple chunks
·3 large carrots, ends trimmed
·2 teaspoons fresh ginger
·2 large stalks celery
·1/2 medium beet
·white sugar (optional)
DIRECTIONS
Juice the apple, pineapple, carrots, ginger, celery, and beet in a juice machine. Sweeten with sugar if desired.
http://allrecipes.com/Recipe/Tropical-Ca...
The leaves and stems are definitely edible. Clean well in running water, separate the stems from the leaves and saute stems cut up in 3-4" pieces, in pan over medium heat with a little oil for 4 to 6 minutes and then add the leaves (you can chop them up a little) add the leaves with the water still on the leaf, season, Put lid on the pan to assist steaming and they will be ready as a side dish in 4 or 5 minutes. Cook the beets with the skins and cut ends still attached. You can roast them or boil them and take the stem ends off as well as the skins when they have finished cooking.
it looks like every one beet me to it.ha ha they are some good recipe's here. but i am old fashion wash . boil. salt and pepper!!!
im hungry now...yup they beet us to it ....