Sauteed Beets and Greens

After my first few experimental beet dishes that I put together and the wonderful beet gazpacho at the Artisa Supper Club, my husband has started to say "beets are not bad," but he still hasn't learned to appreciate beets. It is time to go one step further to develop a beet recipe that focuses on beets' natural flavor instead of disguising it with other flavors.

Here is the recipe I tried. He liked it, even thought this time it was beets front and center.

Sauteed Beets and Greens

Yield 2 servings

Ingredients

4 small beets ..... peeled and cut into 1/4 inch-thick sticks
Beet greens ..... washed and roughly chopped
3 tablespoons diced pancetta
1 clove of garlic ..... minced
1 shallot ..... minced
2 tbsp extra virgin olive oil
1/2 tsp salt
pinch black pepper
Pinch red chili pepper flakes (adjust the amount to your liking)


Method

1. Boil water in a medium sauce pan and blanch beets for one minute. Using a slotted spoon or a colander, take the beets out of the hot water and keep them in a bowl.

2. Heat olive oil in a saute pan and cook the pancetta and until brown. Add garlic and shallots and cook until soft, about one minute.

3. Add the beets, 1/4 tsp salt and pinch of red chili pepper flakes and sautee for three minutes.

4. Add beet greens and the rest of the salt and pepper and cook until greens are lightly wilted for a few minutes.