Dijon Beets with Greens
This is my go-to greens recipe that I made up years ago on the fly. Once a group of friends and I drove up to Cache Valley to help our friend, Peggy Nelson, with her newly planted lavender field (we debudded the hundreds of new plants). She served us a gourmet meal afterward full of lavender infused foods she made.
When Peggy asked someone to fix the beets and beet greens from her garden, I pitched in by making this recipe
hoping they would love it as much as my family does. They did.
Beets, medium size, scrubbed (roots and 1-inch of stem left on)
Beet greens from said beets, washed (choose younger greens. Discard large, tough leaves.)
1-2 TBL butter
1-2 TBL Dijon mustard
Vinegar or lemon juice
Salt and pepper to taste
- Preheat oven 375º. Wrap beets in foil, crimping edges closed like a package, and set to bake one hour or more, until tender. Alternatively, simmer whole beets in a covered saucepan with an inch or two of water until tender.
- Wash the beet greens. Remove thick, tough stems, but if stems are young and tender you can include them. Then stack leaves on top of each other, roll up like a cigar and slice into one inch wide pieces.
- Steam beet greens in covered pan until tender. If greens were wet from washing they shouldn’t need extra water to steam. Remove lid, drain off any liquid, if any.
- Move greens to one side of the pan. On the empty side of the pan, add a big pat of butter (1-2 TBL depending on how many greens you have) and a tablespoon or two of Dijon mustard. Allow to butter to melt, then stir mustard into it to make a paste. Mix paste into the beet greens with tongs. Add salt and pepper to taste. Taste to see if a splash of vinegar or lemon juice is needed to balance flavor. If so, splash a little on the greens and stir.
- To serve: peel roasted beets. If large, cut into quarters. Add beets to greens. Yum.