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Roasted Baby Beets and Sauteed Beet Greens

Published in Weekly Recipes

 

When beets are planted too close together to develop large size beets, you may want to thin them. If you do this when the leaves are very small, the leaves are great raw, added to salads. If you wait until baby beets start to form and the green are too big for salads, try a recipe like this one

 

Total Time:
40 min
Prep:
5 min
Cook:
35 min
Directions

Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

Recipe Courtesy of Curtis Aikens

Gourmet Grilled Potatoes

Published in Weekly Recipes

 

Recipe by Heather King, SLC Lunches

Ingredients:

2 garlic cloves, minced

1/2 tsp. sea salt

2 tsp. red wine vinegar

1/3 cup EVOO

1 Tbsp. lemon juice

¼ tsp. fresh rosemary, chopped

1 tsp. Dijon mustard

1 tsp. sweet paprika

6-8 Mountain Rose potatoes

Directions:

Bring a pot filled with salted water to a boil. Parboil the potatoes for about 5 minutes. Drain.

While the potatoes are boiling, add the following ingredients to a large glass bowl (large enough to hold the potatoes). Mince the garlic. Add salt and stir in the mustard. Whisk in the olive oil, lemon juice, vinegar, paprika and rosemary to make a vinaigrette. Set aside.

While the potatoes are still warm, cut them into fourths or bite-size pieces. Add to the bowl with the vinaigrette and coat the potatoes. Cover and let stand at room temperature for 30 minutes.

Prepare grill for medium-hot direct cooking.

Place the potatoes in a grill basket or place on directly on oiled grill. Turn once, cooking 5-10 minutes per side until tender and nicely browned. Serve hot.