The Whole Beet Sauté

By Connor Forbes

My garden is starting to kick into gear for the summer. I have gone a little crazy this year and added 4 new raised beds, bringing my total up to 7! I have all sorts of greens growing, squash, peppers, flowers and of course tomatoes. I am excited for my harvest and one. Of my first vegetables out of the garden were beets.

Beets are completely edible. The root is the most common thing we eat, but the stem and greens are edible as well and packed full of nutrients. You can find beets in the store with the stems and leaves attached, so you don’t have to go grow them on your own. Let’s make the whole beet!

Ingredients

1 bunch of beets
1 tbsp cooking oil
Pinch salt
Half a lemon, juiced

To Make

Wash the whole beet. Remove the greens from the stems. Cut the stems from the beet root. Cut beet root into 1-inch cubes. Some will have a rounded side and that’s okay. Heat a pan on medium. Add oil – olive, vegetable, canola, soy are all fine options. Add the beet root cubes. Sauté on each side for 2-3 minutes. Use a fork to check tenderness. Add the stems and cook until they just start to turn soft. And then add the greens. Cook until wilted. Squeeze lemon juice over all of it and add the salt. Mix and serve!

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