SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams
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[email protected]I'm not a big fan of beets, but I loved this recipe! The roasting process mellowed out the earthy flavor of the beets and the lemon and yogurt sauce added a nice tang. I served it with roasted chicken and it was a delicious and healthy meal.
Catalina deem
[email protected]This recipe is a great way to use up leftover roasted beets. I had some leftover from a previous meal and I was looking for a way to use them up. This recipe was perfect! The beet greens added a nice earthy flavor and the lemon and yogurt sauce added
Mahabub Hossian
[email protected]I'm always looking for new ways to cook beets and this recipe is a winner! The roasting process caramelizes the beets and brings out their natural sweetness. The lemon and yogurt sauce adds a nice tang and brightness. I served it with grilled chicken
Farzana Munir
[email protected]This recipe is a great way to get your daily dose of vegetables. The beets and beet greens are packed with nutrients and the lemon and yogurt add a healthy dose of probiotics. It's a delicious and nutritious meal that's perfect for a busy weeknight.
Hannah Eklou
[email protected]I love the vibrant colors of this dish! The roasted beets are a beautiful ruby red and the beet greens are a deep, rich green. The lemon and yogurt sauce adds a nice pop of brightness. It's a feast for the eyes and the taste buds.
Mark Saxton
[email protected]This recipe is a great way to use up beet greens, which are often overlooked. The roasting process brings out their natural sweetness and the lemon and yogurt add a nice tang. I served it with grilled salmon and it was a delicious and healthy meal.
Md Roshon
[email protected]I'm always looking for new ways to incorporate more vegetables into my diet and this recipe fit the bill perfectly. The roasted beets were a delicious and healthy way to add color and flavor to my plate. The beet greens, which I normally discard, wer
Behram Khan
[email protected]As a big fan of beets, I was excited to try this recipe and it didn't disappoint! The roasted beets were tender and sweet, while the beet greens added a nice earthy flavor. The lemon and yogurt sauce was a great complement, balancing the sweetness of
Brianna Sherwood
[email protected]This recipe is a testament to the versatility of beet greens. Often discarded, they shine in this dish. The roasting process wilts them perfectly and the lemon and yogurt add a refreshing brightness. I served it as a side with roasted chicken and it
God's own entertainment
[email protected]I love how simple yet flavorful this recipe is. The roasting process intensifies the sweetness of the beets and the lemon and yogurt add a nice tang. I added a sprinkle of toasted walnuts for extra crunch and it was a hit with my family. Definitely a
Brittany cookie
[email protected]Wow, this dish exceeded my expectations! The vibrant colors of the beets and greens made it visually appealing and the taste was equally impressive. The roasted beets were caramelized to perfection and the yogurt sauce added a creamy richness. I pair
Ahmed Bacevac
[email protected]I'm not usually a fan of beet greens, but this recipe changed my mind! The roasting process brought out their natural sweetness and the lemon and yogurt added a refreshing touch. I served it with grilled chicken and it was a hit. Will definitely make
Mindy Bindy
[email protected]This recipe was a delightful surprise! The combination of roasted beets, tangy lemon, and creamy yogurt created a harmonious balance of flavors. The beet greens, often overlooked, were a revelation – tender and flavorful. I followed the recipe closel