Episode 9. All About the Beets

RECIPE:
Serves 2-4

1 bunch red beets (feel free to use golden beets as well!)
1 cup toasted walnuts
1 large handful baby arugula
2 tbsp fresh thyme – chopped
1/2 cup red wine
(whatever you’re drinking or not drinking will do! We used a Vida Organica Malbec (to drink and cook with)
squeeze lemon juice
S&P

DIRECTIONS:

Begin by trimming the beet greens from the bulbs. Rinse bulbs under cold water then pop in a pot of boiling salted water until tender, 40-45 minutes approx. or until tender. Drain and set aside for a few minutes to cool.
TIP: You’ll know if the beets are cooked all the way through by piercing them with a knife, which should slide in and out easily.

Remove the leaves from the stalks then lay all the stalks together and finely chop. Roughly chop the leaves. Keep separate. Thoroughly rinse the greens and stalks (separately) in cold water to remove all the dirt. It might take a couple of rinses under the tap. Give the leaves a good shake in the sink after to remove the excess water.

Preheat a large skillet on medium heat for 30 seconds. Add 2 tbsp olive oil. Saute the chopped stalks with a pinch of salt, tossing occasionally for about for 5-7 minutes until they start to become tender. As the stalks are sauteing, peel the beets.
NOTE:
If you can get your hands on some plastic disposable gloves I highly recommend wearing them while peeling the beets. They can be messy!

To peel the beets simply run your fingers over the skins which should come right off. It’s very easy…just messy. Once all the beets are peeled chop into quarters or even eighths if using larger beets.
TIP:
Always make sure you clean down your work surface straight afterward as beet juice will stain.

Next add in the thyme to the sauteed stalks, toss, then add in the peeled beets. Toss and saute everything together for about 1 minute until “Wine Time!”
Pour the wine in and simmer for about a minute or until wine has reduced by half. Then add in the beet greens and saute for another 2 minutes or until the greens have wilted.

To finish, remove pan from stove then add in the baby arugula and toasted walnuts to the sauteed beets. Gently toss together. The arugula will wilt gently from the heat of the dish.
Add a squeeze lemon juice, taste and season with S&P.

A lovely rustic no-waste winter salad awaits. Pair with a Vida Organica Malbec, a diamond at $8.99 at Whole Foods, and you can’t go wrong!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

sinjin April 8, 2011 at 5:17 pm

What can you use for wine substitute? I love beets and this recipe looks fab.

Gavan April 11, 2011 at 6:09 am

You could use some balsamic vinegar and let it reduce so it looks almost like a syrup. The flavor will sweeten when reduced. Thanks for the feedback.
Cheers.

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