I also have an unexplainable fear of cooking them. (I also have a strange fear of artichokes, but that is another post entirely…) Maybe it is the chance that they will bleed their red dye all over my counter tops, hands, outfit… you get the picture. Maybe, I’m just scared of the unknown. Either way, I took another step toward conquering my “beet fear”once and for all with the creation of this dish.
Organic beets were on sale at my local grocery store this week. What better time to experiment?! I slung two bunches into my basket and strutted determinedly to the register. Once I got home, however, I wasn’t feeling quite so stoic. What in heavens name was I going to make? I settled on an easy, steamed beet. Wanting to incorporate the beet greens into my recipe (waste not, want not), I used them to make a garlic-y pesto & a warm salad.
For the sauce, I soft boiled an egg, which, once broken, lent a rich, creamy texture & flavor to the dish that beautifully tied in all of the sweet and savory notes of the other components.
Warm Golden Beet Salad with Beet Green Pesto
(Gluten Free, Dairy Free)
2 small Golden Beets
2-3 Tblsp Low-Sodium Vegetable Broth
1 tsp Coconut Oil
3 Crimini Mushrooms, sliced
1/4 Yellow onion, chopped
2 cups Beet Greens, chopped
2 Tblsp dry White Wine
Salt & Pepper, to taste
1 large, Organic Egg
1 clove Garlic
1/2 cup Beet Greens
3 Tblsp fresh Basil
1 tsp Extra Virgin Olive Oil
1 Tblsp Nutritional Yeast Flakes
1/4 tsp Lemon Juice
Low-Sodium Vegetable Stock
Salt & Black Pepper, to taste
Preheat oven to 375 degrees F. Scrub beets and place in a foil lined square baking dish. Top with 2-3 Tblsp Vegetable broth and tightly cover with another piece of foil. Place in preheated oven and cook until fork tender, about 1 hour.
Heat coconut oil in a saute pan over medium heat.
Add sliced mushrooms and cook until they begin to sweat. Add onions, and saute until translucent.
Toss in the chopped beet greens, and cook until wilted., deglazing the pan with the white wine, if needed.
Meanwhile, make a soft boiled egg. Bring a pot of water to a boil. Add the egg and boil for five minutes. Remove promptly and allow to cool slightly before gently removing the shell.
Pesto: Place garlic, greens, basil, oil, nutritional yeast, and lemon juice in a food processor and pulse to combine. Slowly drizzle in vegetable stock until desired smoothness and consistency is reached. Taste, and adjust seasoning.
To serve, place sauteed beet greens and mushrooms in a bowl. Top with sliced golden beets, soft boiled egg, and a drizzle of beet green pesto.
The farmer’s markets in Denver have opened, and I finally got around to going!
GF Guy says this is a picture of me in my “natural habitat”.
The market was a gluten free treasure trove!We bought organic, local zucchini, black kale, tomatoes, rainbow carrots, onions, peaches, gorgeous Chantrelle and Maiitake mushrooms, and a delicious sweet red wine! We also stumbled upon a gluten free pasta stand and gluten free cupcake stand! Next time…..
The lovely young man at the vegetable stand offered to discard the rainbow carrot tops for me, but, for some reason, I refused. Perhaps it is the frugal person in me, but I figured I could do something with them.Well, that “something” turned out to be a delicious pesto! I’m not sure where the idea came from. GF Guy and I were sitting in the car, driving to Super Target, when I turned to him and stated, out of the blue, that I would be making pesto out of the carrot tops. He is used to completely random statements from me, so, taking it in stride, he nodded and kept driving. (He was probably trying to figure out where we could order take out from if the pesto was a bust….)
Truth be told, this was my first time making normal pesto. I make avocado pesto all the time, but never regular pesto with olive oil. I didn’t bother googling how it’s done. I just went for it. It was probably beginners luck, but I will take it, because this pesto is AWESOME!!!!!!
Sundried Tomato Carrot Top Pesto
(Gluten Free, Dairy Free, Vegan)
2/3 bunch of Carrots Tops
1 large clove Garlic
1 Tbsp Sundried Tomatoes, packed in Oil
Sea Salt & Black Pepper, to taste
2 Tbsp Nutritional Yeast Flakes
1/4-1/3 cup Extra Virgin Olive Oil
Place the first five ingredients in a food processor and process until finely chopped.
Slowly drizzle in olive oil until desired consistency is reached.