If you are lucky enough to buy beets with their lovely green tops still attached…don’t throw them out for goodness sake…eat them! Very similar in appearance and taste to Swiss chard, beet greens are in the same family and are just as healthy and delicious. For this dish I decided to combine cubes of gorgeous red beets from our CSA with some minced garlic and sweet cubes of Pink Lady apples. After you sauté them in some oil until tender, add in the chopped beet greens and a splash of aged balsamic vinegar for a tangy finish.
(To view this recipe, click on the blue title of the blog post above*)
Beet & Apple Sauté with Balsamic Vinegar
Ingredients:
- 1 Tablespoons olive oil
- 2 garlic cloves, minced
- 3 beets, peeled and cut into cubes
- 1 large Pink Lady apple, peeled and cut into cubes
- Beet greens, washed and dried, cut into bite-sized pieces
- Balsamic vinegar
- Salt and pepper
Directions:
- In a large, straight-sided sauté pan, heat the oil and garlic over medium heat. Cook for 30 seconds, then add in the cubed beets and apples. Season with a pinch of salt and pepper and sauté for 5-7 minutes. Add in the white wine or stock, whichever you prefer and continue to cook until the beets and apples are knife tender (about 5-7 minutes more).
- Add the beet greens into the pan, along with another pinch of salt and pepper, and the vinegar. Cook until the greens are wilted. Taste and adjust seasonings if necessary; serve warm.
Tagged: apples, balsamic vinegar, beet and apple saute, beet greens, beets, garlic, Pink Lady apple, saute, vegetarian
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