This summer we’re featuring sustainable and seasonal recipes from our favorite farmshare, Local Roots NYC. With over 22 pick up locations at neighborhood bars and cafes, New Yorkers can get all their weekly, locally grown groceries through Local Roots NYC: veggies, fruit, breads, dairy, meats, fish, and more. These recipes focus on ingredients local to NYC, utilizing sustainable cooking techniques that incorporate all parts of an ingredient in multiple ways throughout a dish.
Roasted Beets with Beet and Radish Greens Local Roots NYC
by Contributing Chef Angel Veza
Don’t forget that love on top! Root vegetables, like the beets and radishes in this recipe, have beautiful, delicious greens on their tops. Radish greens are a little more delicate than beets and go well in salads, but both types of greens are great sautéed like in this dish. Also, beet skins are edible and good for you, so feel free to leave them on like in this recipe! If you’re not crazy about the texture of beet skin, feel free to remove them and put it with your compost.
Yield: 2 portions
6 Beets with tops
2 Radishes with tops
3 Garlic cloves, minced and separated
Pickling Liquid Ingredients
1 C Japanese Vinegar or White Wine Vinegar
1/3 C Granulated sugar
1/3 C Water
2 T Salt
Preheat the oven to 375°F.
1. Remove the tops of the beets and radishes and wash everything thoroughly.
2. Separate the stems from the greens. Thinly slice the radish and beet stems. Leave the greens whole. If they are large, cut them into ribbons, about 1.5 inches thick.
3. Separate the bok choy leaves from the stem, and wash the leaves and stem thoroughly. Thinly slice the stem.
4. Toss the beets in EVOO until coated and season with a pinch of salt. Wrap the beets in aluminum foil and crimp the edges to tightly seal. Place the wrapped beets on a baking sheet and place in the oven. Roast until they are completely tender, about 45 minutes to an hour. You should be able to insert a toothpick into a beet through the foil easily and without resistance. Carefully open the foil pouches and let the beets cool. Once they can be handled, cut the beets into quarters and leave the skin on. Set aside.
5. While the beets are in the oven, julienne the radishes. Put all of the pickling liquid ingredients into a small pot or sauce pan and bring to a boil. Remove from heat once the sugar and salt have fully dissolved, pour the liquid over the cut radishes in a glass container, like a mason jar, and cover it. Set aside.
In a sauté pan over medium heat, sweat one minced garlic clove in EVOO. Once the minced garlic starts to brown, increase the heat to medium-high, add the bok choy, and sauté until lightly browned and tender – about 10 minutes. Remove from heat, season with salt and lemon juice, and set aside.
6. In the same sauté pan, sweat the rest of the minced garlic in EVOO until it starts to brown. Slightly increase the heat and add the sliced beet and radish stems along with the greens. Sauté for 5 minutes. Remove from heat and season with salt and lemon juice.
7. Place the sautéed radish and beet stem and greens on to a serving plate along with the sautéed bok choy. Then place the quartered beets and sprinkle the pickled radishes on top. Season with additional salt and lemon juice, as desired.