Wilted Beet Greens
Tossed with Garlic, Olive Oil, Red Wine Vinegar
Diced Thyme-Scented Roasted Red Beets, Whole-Grain Flaxseed Croutons, Roquefort
Beetroot Tails and Roasted Thyme Garnish
For a few days, my kitchen was overrun with beets – large and small organic red beets and all their greens, beet juice, beet syrup, baby candy stripe, and baby golden. Most went into the Golden Beet Salad and Candy Stripe Fettuccine, some were pickled. A few of the greens went into the charming beet & chervil centerpiece, and the remainder made this delightful wilted beet greens side dish. Not wanting to waste any part of the beet, I roasted the beetroot tails along with the beets and used them for a naturalistic garnish along with thyme sticks from the pan. These tails are edible too, they taste like beet jerky!
Reserve the greens and slice the tails from the beetroot.
Place beets and tails in a baking dish and season with olive oil, salt & pepper.
Add several sprigs of fresh thyme.
Roast, covered, at 400° until soft.
Let cool, peel, cut beets into a medium dice.
If necessary, continue to cook the tails until they resemble sticks.
Cut day-old flaxseed whole-grain ciabatta into large dice. Toss with olive oil.
Bake at 400° until crisp and toasty, about 10 minutes.
Sauté chopped beet greens in olive oil with shaved garlic,
using a tongs to continuously toss the mixture until the greens wilt.
Add a splash of red wine vinegar, salt & pepper.
Add crispy flaxseed croutons and thyme-scented diced red beets to the greens.
Dot with creamy roquefort.
The Beetscape
Lean the beetroot tails against themselves in a tepee formation
along with the roasted thyme springs.
15 comments • Filed in: Meatless
Difficult to choose the prettiest one from the dishes you’ve shown us recently. You are bringing the love of beets to totally new heights!
[...] so I don’t break a tooth! I was going to make a spinach salad for lunch, but then I saw this incredible piece of food porn. Honestly, have you ever seen anything like this before? Talk about edible art. I just loved the [...]
i am going crazy on beet root these days and this sounds delicious! Love the photos and styling you did.
This post (and the whole dang blog!) go way beyond titillating and inspiring. This is like visiting a museum of previously unknown treasures! I just love your incredible images, the way you use every bit of my favorite vegetable and the amazing food porn you showcase so eloquently. Kudos to you.
Wow, what a gorgeous presentation! The recipe sounds fantastic, I am amazed how elegant you make beets look time and time again.
This looks gorgeous and decadent!
Absolutely gorgeous, LL! I love beets and eat it quite often but who knew the entire thing was edible. It seems like this is such a hard object to take pictures but as always you nailed it and this is such a beauty! I admire of this dish if this is served and I would forget about eating!
I’m loving all the beet recipes and your beetscape is so inventive.
Love beetroot, love the use of all parts in one dish, yum!
I never knew you could eat the tops before – I always just cut them off and threw them away! Learn something new every day! Hope you’re enjoying Pinterest!
What a lovely dish of the beet; and makes one’s heart skip a beat too (pun intended!)
Love your presentation, it just makes the dish looks more gorgeous than it already is
Love how you used every single part of the beet and when I saw the picture a warm feeling of fall came over me. You have been beet busy! Yep I have ideas for junk food lol, and you?
That’s an amazing presentation. How do we call it? “Neo-Modern”
Kudos to you for an beautiful composition.
Spectacular! I love that you are using all the different parts of the beet plant. The presentation is gorgeous and the flavors are awesome!
I know that has to taste good, but I have to give a shout out to the presentation. Love the ‘beetscape’. Pinning!