Alternatively Titled, An Ode To Barack Obama (who doesn’t like beets because he’s probably never had them cooked well!)
If you are eating locally during the fall, winter, and spring, chances are good that you will encounter beets. They are wonderfully nutritious, usually quite inexpensive, and easy to grow yourself for next to nothing.
We love the extra sweetness that roasting adds to beets. And the tasty greens can be made into a delicious soup!
Beet Green Soup
Adapted from Mario Batali’s “Molto Italiano”
- 1 Onion
- 2 Cloves Garlic
- 2 Medium Russet Potatoes
- 2 t Coarse Sea Salt
- 1/2 t Hot red pepper flakes
- 4 C Beet Greens
- 3 C Water
- 1 Small Bay Leaf
- Salt and Freshly Ground Pepper to taste
- Freshly Ground Pecorino Romano or Parmesan to taste
1. Halve the onions and slice them into 1/4” thick half-moons.
2. Finely chop the garlic.
3. Peel (optional) and dice the potatoes into 1/2” chunks.
4. Slice the beet greens into 1/2” wide ribbons.
5. In a large pot, heat olive oil over high heat until hot.
6. Add onion and garlic and cook until softened but not brown – about 8 mins.
7. Add potatoes, sea salt, red pepper flakes, greens, stirring well.
8. Add water and bay leaf and bring to a boil.
9. Once at a boil, reduce heat and simmer until potatoes are tender – about 15 mins.
10. Season with salt and pepper.
Serve in large bowls, with pecorino sprinkled on top. Makes 2 servings.
Matt’s Roasted Beets
- 4 Beets
- 2 T Olive Oil
- Salt and Pepper to taste
1. Preheat oven to 400F.
2. De-stem the beets and coat the beets (whole), in 1 T olive oil.
3. Place beets in roasting pan and cover with foil. Bake until soft – 45 mins to 1 hr.
4. Rub off the skin of the beets with a kitchen towel (note: the red may stain light-colored towels).
5. Slice into chunks and toss in bowl with salt, pepper, and 1 T olive oil.