This goes through my head every time I throw out my beet greens. I try to make myself feel better by putting them in the compost bin, but really the worms are eating well enough. Here is the problem, what do you do with beet greens anyway?
They are said to carry lots of healthy vitamins and minerals, but like all things green and leafy other than lettuce and spinach, I struggle to find something worth fixing, especially something cooked.
Sunday morning I went out the Farmer's Market at Liberty Station and found myself grabbing a bunch of beets with the most beautiful leaves and promising this time I would not let them become worm food.
Luckily for the beet greens and I, it was one of those days when experiments come together so well you surprise yourself. And now the recipe.
Warm Beet Greens and Brown Rice Salad
serves 4 as a side or one as a meal, plus some leftover
2 cups cooked brown rice, med grain
1 bunch of beet greens
1 beet , peeled and sliced into thin sticks
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup pine nuts
one small tomato
a handful of California or kalamata olives, whole or chopped
small amount of feta
pinch of kosher salt
twist or two freshly ground pepper
Prepare the beet greens. Remove stems and tough veins. Rinse. Pat dry. Cut leaves into ribbons about a quarter inch wide.
Heat large skillet over medium heat. Toss in pine nuts and stir frequently. Cook until they begin to turn golden. Remove from pan and set aside.
Add olive oil and garlic to skillet. Saute until edges begin to turn golden. Add beet greens and salt and pepper to taste. Saute until greens darken and become limp, about 3-5 minutes.
Add rice, pine nuts, tomato, olives and beet sticks. Stir together and remove from heat. Toss beet mixture into a medium bowl. Add feta. Toss again. If salad seems a bit dry, add a quick drizzle of olive oil. Enjoy.
This salad is also very good cold the next day.
