At the farmers’ market you’ll often find vegetables that are gigantic, peculiar in shape or especially small, like our local beets available both early and late in the season. Their verdant crown of leaves is always fresh and tender, and it’s a simple matter to serve them together. The beets can be any variety or shape, such as golden or chioggia varieties.
- 16 to 24 small beets, greens intact, about 2 lbs.
- 1 1/2 Tbs. olive oil
- 1 Tbs. fresh lime or lemon juice or balsamic vinegar, to taste
- 1 1/2 Tbs. chopped dill, fresh coriander or tarragon
Scrub beets and steam until tender-firm and a knife enters easily, 10 to 15 minutes if very small and 25 minutes or longer if large. Set aside to cool, and slip off skins. Quarter, halve or leave whole.
Discard stems and keep greens, discarding any that are bruised or badly torn. Steam over beet water until tender, about 5 minutes. Toss with half olive oil, and season with salt and pepper. Arrange greens on serving dish. Toss beets with remaining oil, lime juice and fresh herbs. Pile onto greens and serve.
- Calories: 100
- Carbohydrate Content: 15 g
- Fat Content: 4 g
- Fiber Content: 4 g
- Protein Content: 2 g
- Sodium Content: 12 mg