Tag Archives: beet greens

Grilled Beets with Cinnamon and Nutmeg

grilled beets with cinnamon and nutmegIt is too hot to cook inside today. I was grilling chicken tonight anyway, so I decided to cook the beets on the grill, too. I often cook potatoes and sweet potatoes in foil on the grill, so I decided to try it with beets. (Think foil dinners for those of you who camp.) I consulted this spice chart from Spice Advice, and decided cinnamon and nutmeg sounded good. The end result was an interesting combination of sweet, spicy beets (like apple pie) and the more bitter greens.

Grilled Beets with Cinnamon and Nutmeg
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 bunch beets (mine had 4), with greens
  • 1 tablespoon olive oil
  • generous dash of cinnamon
  • dash of nutmeg
Instructions
  1. Preheat grill to medium.
  2. While grill is heating, remove the tops from the beets and reserve. Peel the beets and cut into pieces about 1 by ¼ inch. Remove the ends from the beet greens and wash the leaves and stems.
  3. Cut a piece of wide, heavy duty aluminum foil about 3 feet long, fold in half. Coat 1 side with non stick cooking spray.
  4. Place the beets on the coated side of the foil. Add oil, cinnamon, and nutmeg. Drugstore wrap the foil, making the package much larger than needed for just the beets. Place the beet packet on the grill, and cook for 15 minutes.
  5. While the beets are cooking, chop the stems into ¼ inch pieces and slice the leaves into 1 inch strips.
  6. After the 15 minutes of cooking time, remove the packet from the grill and carefully open one end. Put the stems and leaves into the packet and reseal it. Return to the grill for another 10-15 minutes, until the beets are soft.

Here is a link to the drugstore wrap technique, if you are not familiar with it.

I am going to have to remember this dish in the fall; I think it would make a good Thanksgiving side dish.

Happy eating!

Ruth

Lemon Basil Beets and Greens

lemon basil beets and greensWhen our kids were little, we used to eat a LOT of beets. They were one of their favorite vegetables. Somehow, we got away from that once they hit school age. In creating this recipe, I started with this recipe from a Whole Body Detox Diet’s website. (No, I’m not following or suggesting this diet, in fact I did not go to any of the other pages on their site. Found it on a Google search.) I liked the method, but it seemed like everything I was planning to cook this week had balsamic vinegar, so I wanted a different flavor. I found this recipe from Redbook magazine, but it was a salad and I wanted warm beets. So, I took the ingredients from the Redbook recipe and used the other for the method.

Lemon Basil Beets and Greens
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch beets, with greens (mine had 3 large beets)
  • 3 tablespoons olive oil
  • ½ large red onion, thinly sliced
  • ¼ cup fresh basil leaves, thinly sliced
  • Juice of half a lemon
  • Parmesan cheese
Instructions
  1. Separate the beets from the greens. Wash the greens thoroughly.
  2. Scrub the beets and place them whole into a steamer. Steam for 30-40 minutes until tender. Peel beets by running under cold water and rubbing to remove skins. Cut into bite sized pieces.
  3. While the beets are steaming, cut the greens into thin strips.
  4. In a large skillet, heat the olive oil. Saute the red onion for 3 minutes. Add the beet greens and continue to cook for 5-7 minutes, until wilted.
  5. Just before serving, add the cooked beets and basil into the skillet and heat for 1-2 minutes.
  6. Remove from heat, add lemon juice and toss. Sprinkle with Parmesan cheese.

Any beet eaters at your house? Do you think they’ll like this recipe?

Happy eating!

Ruth