Sauteed Beets and Beet Greens
1 bunch beets, any size or color
reserved beet greens, washed and cut into strips (stack and roll them like a cigar and then slice)
2 cloves fresh garlic, minced
4 oz. goat cheese, softened
2 T. milk or half and half
1 t. dried or 1 T. fresh dill
1-2 T. olive oil for sauteeing
salt and pepper
Preheat oven to 400. Place beets in large roasting pan and cover tightly with foil. Roast 1 hour or until beets are easily pierced with a fork; let cool. Peel; cut into 1/2-inch or smaller chunks.
Whisk the goat cheese and milk until smooth. Add more milk as necessary to make a pourable sauce. Stir in the dill.
Film pan with olive oil and add beets and half the garlic. Saute, stirring constantly until beets are slightly browned and garlic is crispy. Remove to a plate.
Add more olive oil to pan and add greens and the rest of garlic. Toss and saute briefly until the greens are wilted but not discolored. Salt and pepper to taste. Move to a serving platter and add the beets to the center as if in a nest or scatter them over the greens. Drizzle with the goat cheese sauce.
©Kate Jerome 2019