Spring Beets with Red Onion, Garlic and Chives: Date Added: 11 Oct 2010 Ingredients:

I love this recipe because it combines every part of the beet ( bulb, leaves and stems) in one dish filled with color and texture.

4-6 servings

Beets about 3-5 medium size with greens attached
1 medium red onion, chopped
1 tbsp olive oil
2 garlic cloves minced
salt and pepper
chives, chopped for garnish
Balsamic vinegar, red wine vinegar or fresh lemon

Cooking Instructions:

Cook the beets: Preheat oven to 350 degrees or fill a medium size saucepan with water and bring to a boil. Cut tops off beets and scrub. To cook in the oven: toss the beets with olive oil ( the oil keeps the beets from drying out) and bake 50 minutes. To boil: place the beets in boiling water and cook until tender 30-40 minutes.

While beets cook tear the leaves off the stems. Chop stems into 1/4 inch dice rinse, drain and set aside. Thoroughly rinse leaves but don't spin dry the water that clings to the leaves is needed for cooking but remove any shriveled leaves and set aside.

In a skillet heat oil, add onion and cook on low heat about 20 minutes until very soft add garlic in last 5 minutes of cooking, then wait for beets to finish cooking in the oven.

Remove cooked beets from oven or water. When cool enough to handle, peel beets with finger tips or a sharp knife. Cut beets into 1/2 inch cubes.

Add cubed beets and stems to the red onion along with garlic, season with salt and stir add leaves, cover and cook about 2 to 3 minutes or until beets are reheated and leaves are tender. Garnish with chopped chives and serve warm with good balsamic vinegar.

Serves six: Calories 55, Fat 2.4 grams, Carbohydrate 7.9 gram Fiber 1.5 gram

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