Greens and Beets Continued

This is a continuation from my previous post on Greens and Beets.

Helpful hint: Add cooked greens to  scrambled eggs for a nutrient packed breakfast. Spinach can be added directly to the eggs as they are being scrambled. Since the spinach leaves are tender they don’t require as much cooking as the greens. You can also add some grated parmesan or bacon bits. This is a hearty, healthy breakfast.

Since this post is titled Beets and Greens I suppose I should share my “new” beet recipe. I thought I was so clever in coming up with this recipe but when I went to look at one of my cookbooks to get some ideas on wording, there it was, “Beets with Blue Cheese”. I have added a few changes. This recipe was adapted from The America’s Test Kitchen Family Cookbook.

Roasted Beets with Blue Cheese

3-4 Medium sized beets, greens removed(save beet greens and prepare as you would other greens)

3 Tablespoons Extra Virgin Olive Oil

2-3 Tablespoons Onion or Shallot, chopped fine

1 clove garlic minced/chopped fine or pressed through a garlic press

3 Tablespoons blue cheese crumbles

Salt and Pepper to taste

Preheat oven to 425 degrees. Peel beets and cut into cubes the size of dice. Spread beets out evenly on a cookie sheet and drizzle with 2 tablespoon olive oil. Move the oven rack to the middle of the oven. Put cookie sheet in the oven and roast until a fork inserts easily into the beets, about 20 minutes.

While beets are roasting in the oven heat additional tablespoon of olive  oil in a 8 inch skillet over medium high heat. Add onion and cook until golden brown. Quickly add garlic and cook for 30 seconds until fragrant. Remove from heat.

Mix together roasted beets and caramelized onions in a serving dish. Add blue cheese crumbles. Salt and pepper to taste and serve.

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