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Recipes: Matt’s Roasted Beets And Beet Green Soup

Alternatively Titled, An Ode To Barack Obama (who doesn’t like beets because he’s probably never had them cooked well!)


Beet Green Soup


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”


Ingredients.


  • 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


Steps.


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 Sweet Roasted Beets

 

Matt’s Roasted Beets


Ingredients.


  • 4 Beets
  • 2 T Olive Oil
  • Salt and Pepper to taste


Steps.


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.


Yum!

 


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9 comments to Recipes: Matt’s Roasted Beets And Beet Green Soup

  • Gack! Beets. I’ve never been a beet lover. Ok I’ve always hated beets. I’ve noticed that with beets you either love them or hate them. I love chard so I’d probably like beet greens, and I’d probably love the soup. I always find it amusing that we learn what vegetables that the president hates. Didn’t Bush hate broccoli? Now there is a vegetable I love.

  • Yumm! I love roasted beets made like that. Last fall I bought a 25 pound box of beets for $12.00. What was I thinking???! (And yes I had to get a ride home from a friend that night) I still have the last of them that I pickled.

  • Beets…oh, so delicous!

    Of course, I used to hate them on principle. Now I adore them. And when I snuck some baby ones sliced paper thin, into a salad for my niece, she discovered she liked them too.

    Everyone should just give it ONE more try. Don’t you think?

    I’m going to try both these recipes once my beets take on some size. Thanks!

  • I do love beets. I doubt I’ll try the second recipe though since I usually only have just enough for pickling.

  • monica

    I have never tried roasting the beets. I am the only one that likes them in the household, But our son might try them.

    Pickled eggs on Christmas morning is how I talked Hubby into letting me have chickens and the inside garden. (hint, hint for all of you trying to find a way to get the hubby interested….through their belly!!!!)

  • Stacy

    I love beets, and tried beet greens for the first time last year. I didn’t know you could eat them! I am for sure going to try this recipe. Thank you for sharing! This year I am growing the Chioggia Beets that look like bulls eyes. Hope they turn out!

  • Last week I sauteed the chopped beet greens in a little olive oil with some garlic, then added a bit of water and cooked on low until tender-crisp. I sprinkled on some fresh lemon juice and served it with the roasted sliced beets on top. Yummy! I think I may chop the beets next time, though.

  • Daphne, Hah, maybe it should have been “An Ode To Daphne?” Well, just so you know, my husband hated beets before I grew them and cooked them for him. Fresh, homegrown (or market grown at least), roasted beets are really the key. And if you don’t like red beets, try yellow, striped, or even white. They’re quite different. Yeah, I think Bush hated broccoli!

    Deb G, Ok, that’s a lot of beets. Wow. What do you do with pickled beets, by the way? I don’t think I’ve ever had them!

    ChristyACB, I agree – one more try for sure (cough, cough Daphne)! You’re welcome, of course. : )

    deep, There’s the pickling again – what do you do with pickled beets?

    monica, I encourage you to try them roasted – they’re much sweeter and more flavorful I think.

    Stacy, We ate beet greens all winter last year – love them! We harvested the leaves without picking the beets, so we could have them for several seasons. In the end, the beets were the size of soccer balls, though. : ) Our favorite are Chioggia Beets.

    Sarah in California, Yum. We do this, too! Also, shallots are good as a garlic substitute, and if you don’t have lemon, you can add a bit of white wine vinegar into the saute. Yum.

  • Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

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