The Beet Fest Continues…
Breakfast Borscht
With a Poached Egg and Rye Toast
We were pleasantly surprised at this wonderful pairing for breakfast. The gooey poached egg took the place of sour cream, and with the earthy, slightly sweet and sour borscht, it was a winning combination. And the rye toast was the perfect complement. If you happen to make A Borscht Like Nana’s do keep some aside, or freeze, to serve for breakfast or brunch. You’ll have a delightfully unusual breakfast dish, with the simple addition of a poached egg and toast.
When making A Borscht Like Nana’s, the greens are removed from the root. The beets are simmered in water until tender. I kept the greens refrigerated until a few days later and made this vibrant side dish.
I also reserved one of the cooked beets, it didn’t go into the borscht, it was wrapped up and went into the refrigerator to pair with the greens later on.
Beet Root, Beet Greens
With Garlic, Shallot, Raspberry Vinegar
Briefly sauté minced shallot, garlic and red pepper flakes in half olive oil half butter. Then add chopped beet greens, cook until just about wilted and tender. Add the one diced beet and heat through. Finish with a splash of raspberry vinegar, salt and pepper to taste.
This concludes The Beet Fest:
- Beet Soup with Truffle Oil
- A Borscht Like Nana’s
- Breakfast Borscht with Poached Egg
- Beet Root, Beet Greens with Raspberry Vinegar
Oh, and here’s one more, a great beet recipe from my archives:
What is your favorite way to serve beets?
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The beet salad, indeed one of my favourites. To think people used to throw away the greens!
The gleen…and contrast between bordeaux and darkgreen wonderfull, highlighted by the sheer elegance of the serving it. LOVE IT !
I love beet greens cooked the Italian way, bietola all’agro:
Cook the young beet greens (5 to 7 inches high) in boiling water until tender, 2-3 minutes. Take the leaves out of the water (can be used as a minestrone base), put them in ice water if you want to preserve their bright green color. Squeeze the water out of the greens, then serve them with good olive oil and a slice of lemon on the side (the lemon is added table-side, to prevent discoloration of the beet greens).
And no, no salt anywhere. No need for it.
I am leaving for Rome tomorrow and will eat bietola every single day at least once, that is for sure. The best tasting healthy snack around!
good combination-beet, egg and toast
I love roasted beets. In fact, I roasted a big red one and yellow one tonight, going to make a salad!