Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add leeks (or scallions) and cook until softened, 3-4 minutes. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-19 16:39:342014-05-19 16:39:34Beet Greens with Leeks and Bacon
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool
How to Roast Beets and Make a Beet, Arugula and Goat Cheese Sandwich
INGREDIENTS:
2 to 4 fresh beets, roasted, peeled, and sliced
2 large handfuls of fresh arugula
4 slices (1/2-inch-thick) good quality, multi-grain bread slices
4 tablespoons soft goat cheese
2 teaspoons balsamic vinegar
3 tablespoons olive oil
sea salt, to taste
DIRECTIONS:
To prepare roasted beets
Remove stems and greens from beets, wash and pat dry (no need to peel the beets before roasting)
Wrap beets in foil, drizzle with small amount of olive oil, sprinkle with sea salt, and roast whole beets at 400 degrees until beets are soft (30 to 50 minutes, depending on the size of beets). To test for doneness, spoke a beet with a toothpick— the toothpick should easily be inserted all the way to the center.
When cool enough to handle, gently rub the skins off the beets.
To assemble the sandwich
Toast the bread. Spread half a thick layer of goat cheese on one slice of toasted bread
Layer beets on top of goat cheese (use as many beets as you like). Pile arugula on top of layered beets
Drizzle with a small amount of olive oil, balsamic vinegar, and sprinkle with salt. Place other toast on top.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-19 16:37:322014-05-19 16:37:32How to Roast Beets and Make a Beet, Arugula and Goat Cheese Sandwich
Beet Greens with Leeks and Bacon
Beet Greens with Leeks and Bacon
INGREDIENTS
DIRECTIONS
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add leeks (or scallions) and cook until softened, 3-4 minutes. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
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Beet Chips
Beet Chips
INGREDIENTS:
DIRECTIONS:
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool
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How to Roast Beets and Make a Beet, Arugula and Goat Cheese Sandwich
How to Roast Beets and Make a Beet, Arugula and Goat Cheese Sandwich
INGREDIENTS:
DIRECTIONS:
To prepare roasted beets
Remove stems and greens from beets, wash and pat dry (no need to peel the beets before roasting)
Wrap beets in foil, drizzle with small amount of olive oil, sprinkle with sea salt, and roast whole beets at 400 degrees until beets are soft (30 to 50 minutes, depending on the size of beets). To test for doneness, spoke a beet with a toothpick— the toothpick should easily be inserted all the way to the center.
When cool enough to handle, gently rub the skins off the beets.
To assemble the sandwich
Toast the bread. Spread half a thick layer of goat cheese on one slice of toasted bread
Layer beets on top of goat cheese (use as many beets as you like). Pile arugula on top of layered beets
Drizzle with a small amount of olive oil, balsamic vinegar, and sprinkle with salt. Place other toast on top.
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