2 or 3 bunches of beets
2 cloves of garlic, chopped well
1 shallot, chopped very well
salt and pepper to taste
lemon juice to taste
- Cut the leaves from the beets, and reserve the beets for another purpose. The beetroots have a long life if stored in the refrigerator, but the leaves need to be cooked soon after the beets are bought.
|Refrigerate and reserve the beetroots for another use. I'll be turning them into a salad later on in the week...|
- Slice the leaves in pieces of about one inch in length, and rinse them well.
|The beet greens washed and chopped.|
- Bring a pot of water to a boil and add the greens. Cook for 5 minutes, until they start to get tender.
- Using a slotted spoon transfer the leaves into a bowl filled with ice and cold water. Leave them in the water for about a minute then drain them. Dry the greens on paper towels so that they don't splatter while being sauteed.
- In a large skillet heat some olive oil and saute the shallot until it starts to soften.
- Add the greens and the garlic and cook stirring for about 3 minutes. Stir well so that all the flavors blend together.
- Remove from the heat and season with salt and pepper.
- Place the greens on a serving platter and sprinkle with lemon juice.
- Drizzle some olive oil on and around the greens and serve along with extra lemon wedges.
This is my contribution to "Souper Sundays," hosted by Deb at Kahakai Kitchen. Each Sunday Deb features posts with recipes for soup, salad or stews.