Beet And Beet Green Fritters Recipes

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BEET AND BEET GREEN FRITTERS



Beet and Beet Green Fritters image

I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount of greens attached. Don't be alarmed by the amount of oil: About half of it will still be in the pan when you're finished, if you are careful to get it hot enough before you add the fritters.

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 2h30m

Yield 16 to 18 fritters, serving 5 to 6

Number Of Ingredients 14

1 bunch beets, with greens, peeled and grated on the wide holes of a grater or food processor (about 1 to 1 1/4 pounds beets)
Salt
Greens from 1 bunch beets, stemmed and washed in 2 changes of water
2 eggs
1/2 cup chopped mixed fresh herbs, like as fennel, dill, mint, parsley
2 teaspoons ground cumin
1 teaspoon ground caraway
1 cup fresh or dry bread crumbs (more as necessary)
Freshly ground pepper
2 ounces feta, crumbled (1/2 cup)
All-purpose flour as needed and for dredging
1/4 cup canola oil
1/4 cup extra virgin olive oil
Plain Greek-style yogurt or aioli for serving

Steps:

  • Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color). After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
  • While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
  • In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
  • Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don't crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 24 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 518 milligrams, Sugar 12 grams, TransFat 0 grams

BEET GREENS FRITTATA



Beet Greens Frittata image

The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d'oeuvre. It packs well in a lunchbox, too.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 50m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 pound beet greens, stemmed and washed thoroughly
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
2 tablespoons milk

Steps:

  • Heat a large pot of water over high heat while you stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop. Alternatively, steam the greens for 2 minutes over 1 inch of boiling water. Refresh with cold water, squeeze out excess water and chop.
  • Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in the beet greens. Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant. Season to taste with salt and pepper and remove from the heat.
  • Using a whisk, beat the eggs in a bowl and whisk in salt to taste (about 1/2 teaspoon), freshly ground pepper and the milk. Stir in the cooked beet greens.
  • Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining tablespoon of olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan so that the bottom doesn't burn. It will, however, turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, heat the broiler. Finish the omelet under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the omelet isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

EASY BEET GREENS



Easy Beet Greens image

Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.

Provided by barbara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

1 bunch beet tops with stems
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
½ lemon, juiced

Steps:

  • Wash beet greens and drain. Chop stems and leaves separately.
  • Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

BALSAMIC BEETS AND GREENS



Balsamic Beets and Greens image

Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 teaspoon dijon-style mustard
12 ounces baby beets, trimmed, peeled, thinly sliced
1 teaspoon vegetable oil
3 garlic cloves, minced
8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
2 tablespoons lemon juice
salt and pepper

Steps:

  • Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
  • Toss with the beets and marinate at room temperature for at least 1 hour.
  • In a large, skillet, heat the oil over medium heat.
  • Place the garlic in the pan and saute for 1 minute.
  • Add the greens, lemon juice, salt and pepper to taste.
  • Cook for 2-3 minutes, stirring well.
  • Cover and cook until the greens are wilted, about 5 minutes.
  • Divide the hot greens among four salad plates and top with the beets and vinaigrette.
  • Serve immediately and enjoy!

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