roasted beets on wilted greens

Nothing beats beets fresh from the earth, except fresh beets from the earth oven roasted and served on bed of wilted lemon garlic beets greens, kale and chard, topped with fresh goat feta and toasted pumpkin seeds, drizzled with hemp oil and kissed with maple syrup. * have I got your attention yet?

This all sounds like a lot of effort, but the dish comes together remarkably quickly and makes for a hearty weekday meal, or a stunning side.

I am sure I have confessed this before but I should reiterate that  beets are fairly new to my culinary world, and after a pink pee back as a child I avoided them like the plague. Three years ago I was on a wine tour in the Okanagan valley and was served a warm beet and goat cheese salad perfectly paired with a crisp glass of Quale’s Gate Riesling, and after that there was no looking back… I adored beets.. and the pink pee well now it’s just a reminder of my how I enjoyed my newest favorite veg.

Start by quartering

6 medium (ish) beets, tossed in:

a drizzle of hemp oil & olive oil, sea salt, pepper and a sprinkle of garlic granules.

roast them at 350 until fork tender (about 25 minutes)

During the last 10 minutes of the beet roasting, start chopping your greens:

all the beet greens

6 leaves of kale

6 leaves of chard

In a a deep cast iron pan quickly brown in olive oil:

1 small yellow onion finely diced

2 garlic cloves minced

once golden toss in all your greens and rapidly satay for about 3 minutes

season with

a good squeeze of lemon juice

drizzle of hemp oil


finish this super fast fry with a little dollop of maple syrup

remove from heat and plate the greens, topped with warm roasted beets and

1/2 cup crumbled goat feta

1/2 cup of toasted pumpkin seeds (seasoned with chili garlic sea salt and pepper)



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