Baby Beet Tops With Teeny Weeny Baby Beets Attached Recipes

GLAZED BABY BEETS

Steps:

• In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

BABY BEET TOPS (WITH TEENY WEENY BABY BEETS ATTACHED)

Steps:

• Wash beet tops well and shake excess water off.
• Cut the baby beets off the stems and slice the bigger ones in half.
• Cut the stems off the leaves and discard.
• In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
• Saute'til onions are just beginning to soften.
• Add the beet leaves, whole.
• (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
• Turn everything over several times to mix well, while cooking 2 to 3 minutes.
• Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
• Drain slightly/loosely, do not press, serve hot, immediately.

BABY BEETS WITH SCALLIONS

Steps:

• Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.
• Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.
• Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
• Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim "tails" from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

SAUTEED BEET TOPS

Steps:

• Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
• Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.