by Eva on July 25, 2013
Every now and then I crank up my oven (yes I am crazy enough to use it even in summer months), I also put in some red beets, drizzled with oil and wrapped up nice and tightly with aluminum foil. I love them roasted the best and store them ready to go in the refrigerator until I want to add some of them to my salad or tartine.
I have to admit I never thought much about the green stuff on top. Try to wrap your mind about this, I am buying kale and collard greens and ignore the lovely beet greens I get for free. They are even easier to handle than kale, their stems are softer and usually doesn’t have to be removed before cooking. I made this stir-fry a couple of times and I really appreciate the simplicity of fresh vegetables. I also love the versatility, switch potatoes for butter beans or use any other vegetable you like (hello Brussels sprouts). Sometime I use more uncooked vegetables (bell peppers) and end up with a salad, sometimes it’s a side dish and than again I top it with an egg or add some leftover grilled chicken and… I think you got the idea! Enjoy!
- greens from one bunch of red beets
- 2-3 midsize potatoes (Yukon gold), peeled and diced
- 2 large carrots, peeled and diced
- corn of one ear of fresh sweet corn
- 2 Tbsp. red wine vinegar
- 1 Tbsp. soy sauce
- 1 garlic clove, minced
- 2-3 tomatoes, diced
- a handful of almonds (preferable roasted) coarsely chopped
- sea salt and freshly ground black pepper
- fresh herbs like parsley, basil, rosemary, sage, chopped
- 3-4 Tbsp. vegetable oil or ghee (or other frying oil)
- Rinse greens, removing any large stems, cut in stripes and set aside.
- Heat 1 Tbsp. oil in your skillet over medium/high heat, add potatoes and fry until golden brown and cooked through. Transfer fried potatoes to a large bowl.
- Add one more Tbsp. oil and carrots, cook until done and spoon into the same bowl.
- Do the same with the sweet corn.
- Reduce heat to medium/low and add beet green, vinegar, soy sauce and garlic to your skillet. Sautee until greens are wilted and tender.
- Transfer to the bowl and also add the tomatoes to the party.
- Season with salt and pepper. Sprinkle with herbs and serve with quartered limes or lemons.
Nice addition would be fried tofu, smoked or grilled chicken, crumbled feta or a fried egg. Spice it up with some red pepper flakes.
Number of servings (yield): 2