Golden beets and greens in all their glory.

With the expansion of the compost program to Greenpoint last year, it became easier than ever to send our food waste to the fertilizer lot, instead of to the landfill. 

This was a majorly positive step. But as I collected my scraps each week, I suddenly became acutely aware of just how much of the food I bought ended up as waste in the bin.

Was this actually consciousness, or was I just going through the motions? I set out to find ways to incorporate these misunderstood ingredients into my meals, and subsequently ended up putting together some of my favorite recipes. 

This golden beet dish is tangy yet sweet, and is perfect as a both a main or side dish. Best of all, it uses the entire plant, which means no more tragically forsaken greens.


On to the recipe!

-1 bunch golden beets
-2 teaspoons olive oil
-3 tablespoons diced yellow onion
-1/8 teaspoon cayenne pepper
-sea salt to taste

1. Chop off the greens and wash both beets and greens.
2. Poke a couple of holes in the beets and wrap each tightly in parchment paper.
3. Roast the beets at 400 degrees for 60 minutes, or until tender.
4. Soak the hot beets in cool water for a couple of minutes and then you should be able to easily rub the outer skin off with your fingers.
5. Heat the skillet with the oil, onions and cayenne until the onions become translucent (approximately two to three minutes).
6. Chop the greens and beets and sauté them together for five to six minutes.

This will serve three to four people, depending on the size of the beets. If you have leftovers, rest assured that this dish only becomes more flavorful as it marinates in the fridge.



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