From Rachael: Hello friends of Patti! When Patti asked if I would be willing to help keep you all entertained while she was away, how could I say no?
I’ve found that I’m a total sucker when it comes to beets. It’s especially bad when the beets are looking good at my local farmer’s market. They practically jump into my bag of their own volition. One of the ways that I love to use them is in a warm beet salad which is really quick and easy to make. This salad lets the beets take the starring role by showing off their beautiful color and sweet flavor.
You just cook up some sliced beets in a frying pan with a bit of olive oil, lemon zest and water until the beets are tender, then throw in the leafy beet greens for a minute until they have wilted. I dress the beets and greens with a dressing made of olive oil and clover honey and sprinkle some pecans over the top. If your beet greens don’t look very fresh, you can throw in a couple handfuls of spinach or chopped Swiss chard instead!
Makes 4 servings
- 1 teaspoon olive oil
- 4 small beets
- 2 teaspoons lemon zest
- 1/4 cup water
- 1 tablespoon olive oil
- 1 tablespoon clover honey
- 1/4 cup chopped pecans
- Coarse salt, to taste
1. Cut off the greens from the beets. Trim and peel the beets. Cut the beets in half lengthwise, and then lay the cut-side down and cut the halves into 1/4-inch-thick slices. *You may want to wear gloves to do this, otherwise your fingers will be stained pink!!*
2. Heat a large frying pan over medium heat. Add the olive oil, beets, lemon zest, and water to the pan and then cover and cook until the beets are tender, about 7 to 12 minutes. Add more water as needed during the cooking process.
3. While the beets are cooking, rinse off the beet greens and cut off and discard the stems. Chop up the leaves. When the beets are tender, add the beet greens, cover, and cook until the greens are wilted, about 1 minute.
4. Remove the pan from the heat. Add the dressing ingredients and toss to coat. Sprinkle with coarse salt.