We got pomegranates in our box this week, a fruit I would NEVER have bought. That is the beauty of the CSA box-getting us to try produce we wouldn’t have otherwise considered. I was looking for something to do with the beet greens, and came across this recipe from yummly.com for Swiss chard, and thought I would just substitute the beet greens. Since I was substituting, I decided to use some of the pomegranate seeds instead of the raisins. I served this with pork chops, and my guests really liked it! I hope you will, too.
- 4 medium beets with green tops
- 2 tablespoons olive oil
- ½ onion, thinly sliced
- 2 cloves garlic, chopped
- 1 tablespoon green chile
- 1-14 ounce can diced tomatoes, drained
- seeds from half a pomegranate, cleaned
- juice of 1 lime
- ⅓ cup crumbled feta cheese
- 2 tablespoons pine nuts
- Wrap beets individually in foil. Roast at 400 degrees until tender, about 45-60 minutes. Allow to cool. Peel beets, then cut into ½ inch cubes. (This can be done ahead of time.)
- Separate beet green leaves from the stems. Chop the leaves into 1 inch pieces. Slice the stalks into thin slices.
- Bring a pot of water to a boil. Cook chopped leaves in water for 1 minute. Drain and reserve.
- Heat oil in large skillet over medium heat. And sliced stems and saute until they start to soften, about 5 minutes. Add onion and garlic, saute 3 minutes more.
- Add chile, drained tomatoes, and pomegranate seeds. Reduce heat and simmer until vegetables are soft, about 15 minutes.
- Add cooked beet greens, stir and heat through. Remove from heat. Add lime juice, stir.
- Transfer to serving dish, sprinkle with feta and pine nuts.