Do you love to garden and cook but want new strategies to bring the freshness from your garden to your table? In time for Valentine’s Day learn to cook heart healthy dishes utilizing every part of the beet from root to leaves. An ingredient list will be sent ahead of time so you can cook along but feel free to view without cooking too. This session will cover info on growing beets, nutritional information from a Registered Dietitian, and cooking tips/tricks.
Here are the recipes that we will be cooking:
Braised beet greens and citrus Supremes
Beet greens and stems (cut from fresh beets)
1/4 of medium onion (about 1/4 cup chopped)
2 cloves of garlic
1/2 orange or citrus fruit of your choice
1. Chop the onion and mince garlic. Saute until golden, translucent.
2. Meanwhile rinse beet greens and stems thoroughly. Chop beet stems into small pieces, removing the woodiest pieces of the beet stems. Tear beet greens into salad green sized pieces.
3. Add beet stems and 1/3 cup water to the pan. Cook over medium heat, covered with lid.
4. Once stems feel soft, add leaves and more water if the pan is dry. Cook until the leaves are wilted.
5. Slice citrus fruit so that no pith (bitter white membrane) remains, in other words, supreme the citrus fruit. Then cut sections into bite sized pieces. Add to the cooked beet greens.
Based on following recipe with some modifications: https://www.epicurious.com/ingredients/15-ways-to-eat-beet-greens-article
Ingredients for soup
1 bunch fresh beets
1 small onion
3 new potatoes (or any type)
1/2 small green cabbage
1 can diced tomatoes
5 cups stock
1 Tbs vinegar
1. Dice onion. Roughly chop carrots, potato, cabbage, and beets.
2. Saute onion until translucent. Add carrot, followed by potato, and beet. Cook over medium heat for 3-5 minutes.
3. Add 5 cups of stock, can of diced tomato with juice, shredded cabbage, dill, and vinegar.
4. Cook over medium heat unti