I know. The picture appears like a mess. Please, don’t allow it to discourage you from trying beets out. They make a grounding and colorful lunch. They are probably the most exciting cooking ingredients. Their unusual, caramelized flavor is slow by roasting.
If vegetables and spinach are at the top of your favorites, beets won’t disappoint you. Their stalks and leaves are lovely. Quickly boiling them in a tiny amount of water will provide you with a hearty salad.
It is called horta vrasta (xορτα bραστα) in Greece. It can often be made out of wild greens and ranges in taste from bitter to sweet. A pal of mine, Dharma Rupa, who taught me steps to make it, added a squeeze of lemon and further virgin essential olive oil with a pinch of salt to the boiling water. The beets, lemons, and essential olive oil came directly from her family garden, also to today, I’m yet to taste any other thing more critical than her horta vrasta. If you would like the leaves to stay bright green, add lemon and the essential olive oil only after cooking.
Young beetroots cut into wedges
Scrub the beets until clean.
Cut in wedges.
Roast (with lemon wedges) in 225 C until soft.
WARM SALAD WITH BEET GREENS
Stalks cult into sticks
Leaves chopped small
A squeeze of lemon
A drop of olive oil
Wash the greens and stalks thoroughly.
Place in a pot.
Add enough water to cover underneath the pan.
Add lemon, essential olive oil, and salt.
Boil before stalks are soft but firm.
When there is any water left, sieve it out (save, use in cooking).
Then add extra lemon juice, essential olive oil, and a pinch of black pepper if you want.
Serve with roasted beets, fresh yogurt, or sour cream as a side dish.
Garnish with fireweed flowers or other herbs.