How To Prepare Baby Beet Greens
Set beets aside for another use.
How to prepare baby beet greens. Do not soak the leaves in water for too long or the water soluble nutrients may fade. Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Whisk garlic paste olive oil sherry vinegar and dijon in a small bowl.
Pour dressing over greens season with pepper and toss to combine. Remove the hot greens with tongs or drain them into a strainer or colander. Add the red pepper.
Add the beet greens and cook uncovered until tender about 2 minutes. Cover pan tightly with foil. Cut the stems and leave into 2 inch pieces.
Cut off the tops and place the beets in a roasting pan toss with olive oil and add rosemary sprigs. Step 1 bring a large pot of lightly salted water to a boil. Add beet greens and sauté 2 to 3 minutes or until wilted.
Place them in the ice bath until cold. Add 4 rosemary sprigs and enough water to barely cover beets. Separate the fresh beet greens from their stalk and wash them well in cold running water.
A bowl of cold water and ice. Step 1 sauté garlic in hot oil in a large skillet over medium high heat 30 seconds. Mash garlic with kosher salt with the side of a chef s knife on a cutting board to form a paste.