Best Baby Greens With Roasted Beets And Potatoes Recipes

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BEET GREENS AND POTATO HASH



Beet Greens and Potato Hash image

This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.

Provided by Martha Rose Shulman

Categories     brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 10

1 pound red boiling potatoes or baby Yukon golds, cut in small dice about 1/2 inch
1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch
1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
Salt
freshly ground pepper
1 tablespoon vinegar - sherry, red wine or Champagne (optional)
Poached eggs, if desired, for serving optional

Steps:

  • Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
  • Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 6 grams

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO



Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto image

Categories     Leafy Green     Vegetable     Appetizer     Roast     Vegetarian     Mother's Day     Beet     Fall     Vegan     Potluck     Cilantro     Coriander     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 24

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Steps:

  • For vinaigrette:
  • Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
  • For pesto:
  • Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
  • For beets:
  • Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

ROASTED BEETS AND SAUTEED BEET GREENS



Roasted Beets and Sauteed Beet Greens image

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

Provided by BN61079

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 7

1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

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.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g

ROASTED BABY BEETS AND SAUTEED BEET GREENS



Roasted Baby Beets and Sauteed Beet Greens image

Provided by Food Network

Categories     side-dish

Time 40m

Number Of Ingredients 0

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.

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