Serving beets with their greens is very pleasing, in a whole-food-is-best kind of way. The idea for this side dish came from Toronto chef Jamie Kennedy, who is a genius when it comes to perfectly subtle approaches to food. Beets are naturally sweet. The tamari gives some umami flavor to balance things out.
As Found in
The Obesity Code Cookbook
- Prep: 15 m
- Cook: 1 h 35 m
- Total: 1 h 50 m
- Servings: 4
- 8 beets small to medium and greens from 1-2 bunches
- 1 tbsp apple cider vinegar
- 1 tsp tamari
- 3 tbsp olive oil
- Assemble, prepare, and measure ingredients. Wash beet greens. Preheat oven to 350°F/180°C.
- Scrub beets, place in a baking dish just large enough to hold them without crowding, cover tightly with aluminum foil, and roast for 90 minutes, or until fork-tender. Allow to cool enough to handle, then peel and slice into rounds.
- Bring a small saucepan of salted water to a boil over high heat, add beet greens, and blanch for 5 minutes. Drain well, squeezing out all the water. Chop greens.
- In a small bowl, stir together vinegar and tamari. Arrange beet slices on a platter and dress with vinegar-tamari mix-ture. Scatter beet greens over top. Drizzle everything with olive oil and season with salt and pepper. Serve.