More Beets

The Beet Fest Continues…

Breakfast Borscht
With a Poached Egg and Rye Toast

We were pleasantly surprised at this wonderful pairing for breakfast. The gooey poached egg took the place of sour cream, and with the earthy, slightly sweet and sour borscht, it was a winning combination. And the rye toast was the perfect complement. If you happen to make A Borscht Like Nana’s do keep some aside, or freeze, to serve for breakfast or brunch. You’ll have a delightfully unusual breakfast dish, with the simple addition of a poached egg and toast.
When making A Borscht Like Nana’s, the greens are removed from the root. The beets are simmered in water until tender. I kept the greens refrigerated until a few days later and made this vibrant side dish.

I also reserved one of the cooked beets, it didn’t go into the borscht, it was wrapped up and went into the refrigerator to pair with the greens later on.

Beet Root, Beet Greens
With Garlic, Shallot, Raspberry Vinegar
Briefly sauté minced shallot, garlic and red pepper flakes in half olive oil half butter. Then add chopped beet greens, cook until just about wilted and tender. Add the one diced beet and heat through. Finish with a splash of raspberry vinegar, salt and pepper to taste.
This concludes The Beet Fest:
Oh, and here’s one more, a great beet recipe from my archives:
What is your favorite way to serve beets?

23 thoughts on “More Beets”

  1. Beet-fest! I love it!

    I’m still a sucker for beets roasted with bacon and onions. Pureed is quite spectacular too.

    I have a feeling that if I got off my duff and purchased some truffle oil, my favorite would be the beet soup you posted.

  2. Great photos! I love to make frittata with beet greens. I like the roots roasted. They also make a great and colorful risotto.

  3. Those greens are so beautiful!!! What great colouring! I love what you’ve done with all those beets… you’re so creative!

  4. I am so stupid! I always throw the green away. I didn’t know that you can actually cook it. Next time, I’ll make sure to save this green.

    Your borscht sound so good.
    Cheers,
    elra

  5. I’ve never actually cooked with the beet greens. I feel so wasteful now knowing that they can easily be used!

  6. I’ve become quite addicted to roasted beets, but I didn’t really know what to do with the greens. This is a great idea!

  7. I love beet greens cooked the Italian way, bietola all’agro:

    Cook the young beet greens (5 to 7 inches high) in boiling water until tender, 2-3 minutes. Take the leaves out of the water (can be used as a minestrone base), put them in ice water if you want to preserve their bright green color. Squeeze the water out of the greens, then serve them with good olive oil and a slice of lemon on the side (the lemon is added table-side, to prevent discoloration of the beet greens).

    And no, no salt anywhere. No need for it.

    I am leaving for Rome tomorrow and will eat bietola every single day at least once, that is for sure. The best tasting healthy snack around!

  8. The gleen…and contrast between bordeaux and darkgreen wonderfull, highlighted by the sheer elegance of the serving it. LOVE IT !

  9. We are going to have a plethora of beet greens pretty soon. Serving them for breakfast sounds absolutely lovely. Although I may be the only one in my household to think so.

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