| IslandGirl |
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| Joker Uber Member |
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| Reged: 03/19/05 |
| Posts: 24999 |
| Loc: Snorkeling in warm sparkling turquoise,teal, aqua and sea foam green sunshine infused waters of the Caribbean Sea |
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 Beets & Greens with Black Olives
01/12/13 08:44 AM
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Beets & Greens with Black Olives
Servings: 4
Time in the Kitchen: 15 minutes of active cooking plus 1 hour to roast beets
Ingredients:
beetolives ingredients
2 bunches of beets with greens
2 tablespoons olive oil (30 ml)
1 tablespoon lemon juice or orange juice (15 ml)
3/4 cup pitted kalamata olives or other pitted black olive (175 ml)
Instructions:
Preheat oven to 400 ºF (204 ºC).
Separate the beets from the greens.
Put the beets and 1/2 cup (125 ml) of water in a baking dish covered with a lid or tight foil. Roast in the oven until you can easily pierce the beets with a fork. The exact time will depend on the size of the beets but is likely to be between 30 to 60 minutes.
When the beets come out of the oven, set aside to cool. Once cool, rub off the skins. Slice the beets into small cubes.
Heat a large pot of water. When it comes to a boil add the beet greens and cook for just two minutes. Drain.
beetolives cookedgreens
Let the leaves cool then use your hands to gently squeeze out excess moisture. Coarsely chop the greens.
In a food processor or blender, combine the olive oil, citrus juice and olives. Process until the olives are finely chopped.
In a large bowl gently toss the greens and beets with the olive puree.
Read more: http://www.marksdailyapple.com/edible-veggie-tops/#ixzz2HmRby4i8
“It is a narrow mind which cannot look at a subject from various points of view." George Eliot
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