Asian Beet Greens

Farm Fresh Feasts

As promised in my Hoisin-Sesame Swai and Hoisin-Roasted Radishes post (because two recipes in one post is . . . well never enough, but let's say sufficient) here it is:

Asian Beet Greens
2-3 teaspoons cooking oil of your choice
½ cup chopped onion
¾ cup chopped stems of beet greens
2-3 cups chopped beet green leaves
½ to ½ teaspoon soy sauce, plus more to taste
½ teaspoon seasoned rice vinegar, plus more to taste

Preheat a large skillet over medium high heat. Add a turn of cooking oil, then once it is shimmery add the onion and beet green stems. sauté them 5-8 minutes until softened, then toss in the leaves. Stir to coat with fat, and continue cooking until the leaves are wilted, another 3 minutes or so. Remove from heat, and sprinkle with soy sauce and rice vinegar. Taste and see if you need to adjust any seasonings. You can do this while the Swai and radishes are roasting.

Quinoa Collard Wraps

Quinoa Collard Wraps
(makes 4 wraps)

8 large collard greens leaves - washed and dried
2 cups quinoa - sprouted or cooked 
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot - chopped 
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons rice vinegar 
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt 
2 cups of grated raw beets
1 avocado - peeled, pitted and sliced
1 cup sprouts or microgreens

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days. 

Beeet and Goat Cheese Gratin

Beet & Goat Cheese Gratin

(junquegirl, from Mark Bittman)

1 Tbs. butter or olive oil

5 cups of sliced, roasted beets (roast in a tinfoil packet in the oven, can be done ahead of time)

salt & pepper

1 cup crumbled goat cheese

1/4 cup bread crumbs

1/4 cup fresh thyme leaves (or significantly less dried)

Preheat broiler and put rack about four inches from heat source. Use butter or oil to grease a shallow medium baking pan or gratin dish.

Lay beets in the baking dish , sprinkle with salt & pepper and most of the thyme, cover with cheese and sprinkle on the bread crumbs. Broil for 3 to 5 minutes, until cheese is melted and bread crumbs are crisp. Add more pepper to taste and garnish with remaining thyme.

[note: I usually use about half the amount of cheese called for because my huband has some lactose intolerance, and it's still quite good! For company, I'd use the whole amount and I might even make it the filling for a savory tart or galette - that would look spectacular, especially if I used red and golden beets and alternated them in the dish.]