Sauteed Beet Tops Recipes

Steps:

• Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
• Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Steps:

• For beets:
• Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
• Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• For flank steak:
• Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
• Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

Steps:

• In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.

Steps:

• Cut beets from greens, peel and chop into 1/2 inch cubes. In a small saucepan, boil beets for 10 minutes or until tender. Drain and set aside.
• While beets are boiling, remove stems from greens and rinse. Chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
• In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
• Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
• Cover skillet and cook for 5 to 7 minutes or until greens are tender.
• Serve immediately and enjoy!

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
• Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.