Eat your beet greens!
Fresh beets are a two-for-one. You get the beets and you get the most delicious greens (which are packed, by the way, with beta-carotene, vitamin C, iron and calcium). I’m surprised by how many beet greens are chopped off and left with the vendors at the Farmers’ Market. I usually ask to take those home for my chickens who love them as much as I do.
When you get your beets home, separate the root from the greens. Wash the greens right away so that when you’re ready to cook, that step is already done. I usually slice them into a rough chiffonade then sauté them in olive oil with garlic. They’re delicious just like that, but you can use them as you’d use any green: mixed into grain salads, cooked into an omelet, made into a gratin. The possibilities are endless!
(While we’re talking beets I thought I’d share my favorite way of cooking the roots. I peel them with a vegetable peeler (not the pain in the neck everyone seems to say it is), cut them into small cubes, toss with olive oil then roast at 450 degrees until they’re a little crunchy and a little chewy. Like candy!)
Make pancakes out of left-over risotto!
This was one of the most delicious midweek meals, which I made without having to make a trip to the market. I made patties out of left-over broccoli risotto, sautéed them, placed them over a bed of arugula that was draped them with a slice of prosciutto (my husband’s idea), then topped with a poached egg. Seriously delicious!