Recipe information
Yield
serves 4
Ingredients
5 small beets (about 1 pound), scrubbed, greens reserved and thinly sliced (to yield 1 cup)
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon chopped fresh rosemary
Coarse salt
Preparation
Step 1
Preheat oven to 425°F. Wrap beets in 2 or 3 packets of foil; bake until slightly soft to the touch (squeeze packets to test), about 45 to 60 minutes. Cool beets in packets, then rub off skins with paper towels (see page 73; use a paring knife for tough spots). Cut beets into 1/2-inch wedges.
Step 2
In a large skillet, heat oil over medium. Add shallot; cook, stirring, until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes. Add beets and rosemary. Season with salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes. Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
