Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.
Don’t throw away those beautiful beet greens. They are a great source of proteins, minerals and vitamins, as well as fiber. Here’s an easy, delicious way to eat the whole beet.
3 lbs beets with greens
2/3 cup sour cream
3 tablespoons horseradish
1/2 teaspoon lemon zest
1 tablespoon minced chives
If you get beets with greens at your farmer’s market, you can cook the greens with the roots.
Cut greens from beets and put aside. Scrub beets and roast them at 350 degrees for 1 1/2 hours until tender. Cool, peel and slice beets into 1/4″ slices.
Make sauce by mixing the sour cream, horseradish, lemon zest and chives. Add salt and pepper to taste.
Wash greens well, chop stems into 1/4″ pieces and chop leaves into ribbons. In a sauté pan, melt the butter, add greens and cook for about 3-4 minutes. Transfer to a platter.
Sauté beets in a little butter until warmed through. Place on top of greens. Drizzle with horseradish sauce.