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!