Orders Ship Out in 15 - 20 Business Days; USPS Shipping Delays Expected
Most Orders Are Shipping Out Within 15 - 20 Business Days, However the USPS Is Reporting Significant Shipping Delays
PREP TIME: 10 MINUTES
COOKING TIME: 40-60 MINUTES
TOTAL TIME: 50-70 MINUTES YIELD: 4 SERVINGS
2 bunches red beets (about 8-10 medium), with their greens
2 garlic cloves
¼ cup truffle oil, preferably unfiltered
¼ cup chopped pungent red or yellow onion
1/4 cup chives
½ cup dark balsamic vinegar
2/3 cup crumbled blue cheese
1/2 teaspoon Allspice
1 teaspoon Dill
1/3 cup diced walnuts
Grated zest of 1 meduim lemon
Trim the beets, leaving an inch of root and stems on each beet (more nutritious). Set the greens aside. Scrub beets, cover and steam for 40 – 60 min until fork tender. Remove the cooked beets from the steamer basket and let cool.
While the beets are cooking, press or mince the garlic and set aside to rest for at least 10 minutes (more nutritious). Rinse the greens thoroughly, shake off excess water, and tear the leaves off the ribs in roughly 2-inch pieces. Discard the ribs. Dry the greens between layers of paper towels or in a salad spinner, then set aside.
Combine the truffle oil and chopped onions in a skillet and sauté for 3-4 minutes over medium high heat, stirring occasionally until soft but not completely translucent. Add the garlic and the beet greens, and herbs to the skillet. Toss until ingredients are well coated with oil. Cover, and cook over medium-low heat until the greens are wilted but still bright green, about 5 minutes. Set aside.
Bring the balsamic vinegar to a slow boil in a small saucepan over medium heat. Continue to boil, uncovered until the vinegar has been reduced to about ¼ cup, approximately 4-5 minutes.
Trim the roots and stems off the cooled beets and peel. Slice beets into uniform slices about ¼-½-inch thick, then portion them evenly among four salad plates. Cover the beets with the sautéed beet greens and onions and drizzle with the balsamic reduction. Top with the crumbled cheese and grated zest, chives and walnuts. Serve warm or at room temperature. You can also refrigerate and serve chilled.