Red, White & Greens (AKA Beets and Spring Turnips)

This springtime dish is perfect for tender spring beets and turnips that don’t need peeling.  Cook the bulbs first, then the greens.

Prep time:  10 Minutes
Cook time: 15-20 minutes
Serves: 4

4 tablespoons olive oil
1 bunch young small beets, with greens
1 bunch young small spring turnips, with greens
1/4 cup diced onion
2 cloves garlic, crushed
1-2 tablespoons good balsamic vinegar
Salt and Pepper to taste

Separate the beets and turnips from their greens.  Scrub the bulbs, remove the tap root, and cut into 1/8 inch slices.  Coarsely chop and rinse the greens.

Heat 2 tablespoons of the olive oil in a large saute pan or skillet over medium heat and cook the beet slices in a single layer for 5 minutes, turning occasionally.  Add the sliced turnips and cook for another 5 minutes, or until the beets are tender when speared with a fork.  Remove to a side plate.

Add the remaining olive oil, the onion, and the garlic to the saute pan.  Cook, stirring, for 2 minutes, then add the greens and cover.  Cook for 4-5 minutes, stirring occasionally, or until greens are wilted.

Arrange greens on a serving platter, and top with cooked beets and turnips.  Drizzle with balsamic vinegar and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

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