Beet Top And Chard Casserole Recipes

SWISS CHARD WITH BEETS

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

BAKED BEET CASSEROLE

Steps:

• Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
• Add sugar, salt, horseradish and beets.
• Pour into greased baking dish and top with dry bread crumbs and dot with butter.
• Bake about 20 minutes at 350 degrees or until crumbs are browned.

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS

Steps:

• Snip off the thin portion of the young beet root and discard.
• Wash the small beet with the beet tops well in cold water.
• Place the beet tops in a large cooking pot.
• Cover with cold water and bring to boil.
• Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
• Immediately remove the beets into a large frying pan using a slotted spoon.
• Add butter and fry on medium-high heat for about 4 minutes, stirring often.
• Now add the whipping cream, salt and pepper.
• Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
• Serve along with your dinner meal.
• You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
• If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
• Cook the cubed beets in water for about 4 minutes before adding the beet greens.
• Then continue to cook for another 4 minutes.
• Proceed in the same method as for the young beets.
• This method also works well for Swiss Chard.

SWISS CHARD AND BEET SAUTé

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.

ROASTED BEETS AND RED CHARD GREENS

Steps:

• Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.
• Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
• Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
• When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.