Recipes You Can Use

Classic Beet Greens

1 bunch of beet greens
1 tbsp olive oil, or a little more
1 garlic clove, pressed or minced
Freshly ground pepper
Fresh lemon juice

Heat the oil over medium heat in a medium-sized skillet. Add the garlic and stir until the garlic is fragrant, about 30 seconds. Add the beet greens and stir for two minutes or so, until they have begun to wilt. Remove from heat, cover, and allow to sit for several minutes to steam themselves. Serve immediately with a light drizzle of fresh lemon juice to taste.

Beet and Carrot Salad

1 pound carrots, grated
1 pound beets, grated
¼ cup finely chopped red onions
¼ cup basil leaves, chopped
1 tbsp white wine vinegar
1 tbsp sugar
1 tbsp stoneground mustard
½ tsp salt

Combine the carrots, beets, onions, and basil in a large bowl. In a separate bowl, whisk together the remaining ingredients. Toss with the vegetables, and chill for one hour for flavors to develop.

Basil Pesto

Pesto can come a lot of different ways. Leave out the nuts, or change the nuts. A little more olive oil helps it cling to pasta, a little less makes it more spreadable.

3 cloves garlic
1/3 cup olive oil
1/3 cup Parmesan
1 Tbsp Lemon Juice
1/3 cup almonds or pine nuts
salt and pepper to taste

Place basil, garlic, nuts, and lemon juice in a food processor; with the processor running, drizzle in the olive oil. After you have a smooth paste, transfer to a bowl, stir in the Parmesan, and add salt and pepper to taste. For a real treat, try pesto made with a mortar and pestle—it’s a totally different experience!