In the Kitchen: Beets and Carrots

I’ve shared that we have a lot of carrots and beets coming up. We are eating them nearly every day.

The beets I love to roast, but I also love to braise them with the greens. Braising beets brings out their sweetness and compliment the slight bitterness in the greens. With that said I’ve also roasted the beets and reserved the greens to sauté.

My point? Don’t scrap those luscious beer tops. While I do share them occasionally with the chickens, I love adding them to my own meal.

Carrots find their way in my salad but my hands down favorite way to eat them is roasted in olive oil, salt, pepper and chopped garlic and finished with a drizzle of Lemon-Tahini dressing. I’ve been known to eat only this for lunch or dinner.

If you haven’t had the pleasure of dining on these roasted and braised delights, well, make a plan.

You can find the Lemon-Tahini Dressing here at Oh She Glows and I’ve placed the Braised Beets recipe below, compliments of Prairie Bottom Farm.

While the recipe calls for baby beets, which do work best, I’ve been successful with adult beets too.

Braised Baby Beets and Greens

1/4 cup butter

1 bunch whole baby beets with their greens, (washed well and patted dry)

1 cup chicken broth or  chicken stock

1 tbsp chopped fresh mint

1 tbsp cider vinegar

Melt butter in a skillet over a moderate flame. When it froths, neatly place beet thinnings into the skillet so that all the root tips rest in one direct and the greens in the other. Sear in butter until the greens are wilted. Pour 1 cup chicken broth or chicken stock into the skillet, cover, and simmer until roots become tender – about ten minutes.

Turn off the heat and transfer the beets to a serving dish using tongs. For best presentation, lay the beets together so that all the beetroots rest at one end of the serving dish with the greens resting at the other. Sprinkle with fresh chopped mint and dress with cider vinegar.

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