This sound very odd. But I just bought some blue cheese. Now to put all these ingredients together for a salad.
Serves 4
2 bunches organic beets, with their green stocks
2 garlic cloves, press or mince
1/4 cup (60 ml) each: olive oil and chopped onion
1/2 cup (120 ml) balsamic vinegar
2/3 cup (160 ml) crumbled blue cheese
zest of 1 organic lemon or 2 tsp. (10 ml) organic lemon juice
1. Trim the beets, leaving an inch (2,5 cm) of root and stem on each beet. Save the greens.
2. Scrub the beets and steam inside a pot of simmering water or steamer. Cover and cook. Add more water if necessary. Steam about 40-50 minutes.
3. Remove and let cool.
4. Rinse the green tops of the beets. Tear the leaves off the ribs (discard) and cut the greens into pieces.
5. Dry the greens between layers of paper towels or a salad spinner,
6. Sauté the onions in the oil.
7. Add the garlic and beet greens, toss to coat.
8. Cover and cook on medium-low about 5 minutes.
9. Bring the balsamic vinegar to a slow boil over medium heat.
10. Continue to boil, uncovered, until the vinegar reduced to 1/4 cup (60 ml), about 4-5 minutes.
11. Trim the roots and steams of the cooled beets. Peel and slice.
12. Add to the four salad plates.
13. Cover the beets with the sautéed beet greens and onions. Drizzle the balsamic.
14. Top with crumbled cheese and grated zest.
15. Serve warm, room temperature, or refrigerate and serve chilled.
Bite of nutrition:
- Store the beets and greens separate. Cut off the greens, rinse, spin or towel dry, and store in a plastic bag with tiny holes.
- Eat the greens within two days or they will spoil.
- Beets have more antioxidant than other vegetables, except: artichokes, red cabbage, kale, and bell peppers.
