We were never fans of beets until we started growing them in our heirloom garden. Brent had been scarred by tasting pickled beets at a young age, and the sour (no pun intended) experience stayed with him for a very long time.

This is a great recipe to share with the beet-averse among us. We slowly bake our beets until they’re tender, sauté the greens and then mix it all up with a delicious dressing. We doubt your beet-hater will be much of one after tasting this.

Ingredients

  • 2 bunches beets with greens attached (about 3 pounds total)
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sprig fresh rosemary (about 3 inches long)
  • 1 tablespoon brown mustard
  • 1 tablespoon red wine vinegar
  •  ½ teaspoon salt

Additional Information

  • Cook Time: 1hr 30m

Instructions

Preheat the oven to 425ºF. Cut off the tops of the beets right where they meet the beets and set aside.

Rinse the beets and wrap in foil (if they are of a similar size, you can wrap several together). Place on a baking sheet and bake 1 to 1 ¼ hours (depending upon their size and age), or until the beets yield to gentle pressure. When they’re cool enough to handle, unwrap the beets and slip the skins off (use a paper towel or pair of kitchen gloves so you don’t stain your hands). Cut the beets into thick wedges.

Meanwhile, working with one green at a time, hold a beet green by its stem and, with the other hand, push the green off the stem and discard the stem; don’t worry if some of the stem stays attached. Place the greens in a bowl and wash them in several changes of water until the water is clear and there’s no grit clinging to the beet greens.

In a large skillet, heat 2 tablespoons of the oil over low heat. Add the garlic and rosemary and cook until the garlic beings to turn golden brown, about 4 minutes. Discard the rosemary. Add the greens to the skillet, working in batches, adding more greens to the skillet as those in the skillet wilt. Cook until the greens are tender, about 5 minutes. Transfer the greens to a large serving bowl and add the beets.

Add the mustard, vinegar, and remaining 1 tablespoon oil to the skillet and cook for about 30 seconds just to heat. Drizzle over the beets and greens, sprinkle with the salt and toss to combine.

This recipe can be found in our Beekman 1802 Heirloom Cookbook.

by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Patricia Gumulauski04

I love the Almanac. I ordered the 2 year subscription. I love the covers. They are so beautiful and bright. I love the stories and recipes. I also love to read the comments that Josh and Brent make on the bottom of the pages.

Reply
Rosemarie Bammel

I got a package of your wonderful teabags at Target a couple of years ago.
They no longer carry your brand. I would like to know who carries your teas????
Thank you.
Rosemarie

Reply