I love to buy beets at the farmers market and I have developed an easy recipe for enjoying both the beets and the greens. The best beets have their greens attached and look fresh and firm, without blemishes.
Course Side Dish, Vegetables
2bunches fresh beetsgreens intact
fresh thyme or dill
white balsamic vinegar
salt & pepper
As soon as you get them home rinse them in cool water, remove the stems leaving an inch intact and also leave the root ends. Immediately blanch the greens in boiling water and then drain, pressing out as much moisture as possible, chop and put in a container to enjoy later sautéed with garlic and shallot. The greens are the most nutritious part of the beet, they are loaded with calcium, iron, manganese, folic acid and vitamins A &C and they are a great source of magnesium, Iron and B6.
To cook the beets place them in a pyrex dish with 1/2 an inch of water, cover tightly with foil and bake in a 350 oven for as long as it takes for them to soften to the touch. You can press the foil to test for doneness. Fresh baby beets might be done in 30 minutes large end of the summer beets might take an hour or more. You do not want to over cook them
When done remove from the oven, remove the foil and let the beets cool. They are easy to peel now and by cooking them with their skin on they retain more of their nutrients.
Peel, cut in into the shape of your choice, toss with white balsamic vinegar, olive oil, diced shallots and thyme or dill, salt and pepper to taste. A bit of orange or lemon zest and a squirt of the juice adds nicely to marinated beets.