This will be my first time eating or cooking fresh beets. The recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease and the book mentions trying walnut sauce -- which Sameer and I love -- on the greens. So I figure it can't turn out too bad.
Ingredients
2 bunches beets with greens (I only bought one. Oops. Oh well.)
lemon juice and zest
Directions
1. Cut beets off stems (save greens) and put in a large pot of water. Bring water to a boil, then turn to low, and simmer for 30 minutes, or until beets are soft.
2. Wash greens and discard any that are yellow or look old. Tearing by hand or using a knife, cut greens into 2- to 3-inch pieces. Keep some of the stems, if you wish. Steam greens for about 5 minutes, or until done to your taste.
3. Remove beets from the pan. Run cold water over them and squeeze off the skins.
4. Slice beets and arrange around the outside of a plate. Sprinkle beet greens with lemon juice and zest in a small bowl in the center.
No comments:
Post a Comment