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 scallions and cook until softened, 1 minute. 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 Lehman2017-06-11 11:06:212017-06-11 11:06:21Beet Greens with Bacon
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.
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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 Lehman2017-06-11 11:05:492017-06-11 11:05:49Roasted Carrots and Beets with Sage
Gold Beet and Cilantro Slaw
Gold Beet and Cilantro Slaw
Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro.
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Beet Greens with Bacon
Beet Greens with Bacon
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 scallions and cook until softened, 1 minute. 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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Roasted Carrots and Beets with Sage
Roasted Carrots and Beets with Sage
Preheat oven to 425 °F.
Remove beet greens (if present) and set aside.
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.
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