Towards the end of winter you might that find farm stand selections are limited. However, a perfect addition to your winter table is a side dish of sautéed beet greens to accompany your main course.
You can start by buying the beets with the beet greens still attached. Chop off the tops and save the beets to prepare the next day. Start by rinsing them twice to discard any sand. Then chop them into two-inch pieces. Add one tablespoon of EVOO to the pan and one teaspoon of finely minced shallots. If you are not a vegetarian, add two tablespoons of chopped chorizo. Then add the beet greens and a pinch of salt and sautee for 10 to 15 minutes. I like to add red pepper flakes and a squeeze of lemon juice before serving.
The following day you can serve the beets in a salad with crumbled North Fork goat cheese from Catapano Dairy Farm.
For more ideas on using winter beet greens, check out Martha Stewart’s segment on the Today Show where she includes them in her discussion on adding vibrantly colored foods to your dinner table to boost health and add fresh flavor.
