One bunch of beets, two recipes.

When you buy fresh beets, assuming they come with the green tops, you’re really getting two vegetables — the roots and the greens. Use them both with our easy recipes for Beets with Lemony Dressing and Beet Greens with Garlic:

Beets with Lemony Dressing

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1 bunch beets

2 Tbs. lemon juice

1/3 cup olive oil

1/4 tsp. salt

1/8 tsp. pepper

Remove greens from beats; save for later.

Rinse beets and trim off root ends. Place in a small pot. Add enough cold water to cover by at least 2 inches.

Over high heat, bring to boil. Boil until tender, 20 to 30 minutes, depending on the size of the beets. Drain; cool completely.

Peel beets — the skins will slide right off. (We recommend wearing gloves if you don’t want to dye your fingers temporarily pink.) Slice the beets and place them in a container.

Pour juice into bowl; whisk in olive oil, salt and pepper. Pour over beets. Refrigerate at least one hour before serving.

 

Beet Greens with Garlic

1 bunch beet greens

2 Tbs. olive oil

1 clove of garlic, thinly sliced

1/4 tsp. salt

1/8 tsp. pepper

Remove stems from greens. Discard.

Soak greens in pot of cold water at least 20 minutes. Using your hands, shake the greens in the water to loosen any remaining dirt or sand. Lift from water and place in colander to drain. Tear into pieces.

Bring a fresh pot of water to boil; add greens. Cook until just tender, about 2 minutes. Drain.

In skillet, heat oil and garlic together over medium heat. Cook, stirring, until garlic is just tender. Add greens, salt and pepper. Cook, stirring, until greens are hot, about 2 minutes.

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