When you purchase beets, make this as an easy, colorful and delicious way to use the leftover greens.
A Vegetarian & Cooking! original.
-1 bunch beet greens
-3 small beets
-1 small yam
-1 small onion
-2 oz goat cheese
-2 T tomato sauce
Thoroughly wash the beet greens and lop off the stems up to the bottom of each leaf. Lay them out to slightly dry.
Dice the onion, beets and yam finely and saute until well cooked, then mix in the goat cheese so that it melts and clings to the vegetables.
Spoon about a teaspoon of vegetables onto the underside of each leaf, using more or less depending on the size of the particular leaf. Hold up the two sides of the leaf and roll the leaf up from the stem to the tip.
With the stuffed beet green packed tightly, place it seam-side down in a baking dish coated in a very thin layer of tomato sauce. Repeat by stuffing all leaves, then spoon additional tomato sauce on top, spreading thinly and evenly across the beet greens.
Bake at 350 for 20-25 minutes, to cook the beet greens and tomato sauce without burning the sauce.
This beet green recipe was simple but an excellent lunch or appetizer. The beet and yam stuffing gave a nice sweetness balanced by the tang of the cheese and tomato sauce and the slight bitterness of the greens. A well-rounded and tasty dish.