Beets With Pine Nuts Swiss Chard And Beet Greens Recipes

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SWISS CHARD WITH BEETS

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Swiss Chard with Beets image

Steps:

  • Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

Nutrition Facts : Calories 172 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 791mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

2 bunches Swiss chard
1 small red onion, halved and sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) sliced beets, drained and julienned
3 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese
1/4 cup coarsely chopped walnuts, toasted

BEETS WITH PINE NUTS, SWISS CHARD AND BEET GREENS

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9



Beets With Pine Nuts, Swiss Chard and Beet Greens image

Steps:

  • Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
  • Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
  • Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
  • Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 18 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams

5 pounds beets, with their greens if possible
1/2 cup pine nuts
2 pounds Swiss chard
3 tablespoons peanut or vegetable oil
1/2 to 2/3 cup extra-virgin olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 to 3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper to taste

BEET GREENS WITH BEETS

When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.

Provided by Diana Adcock

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8



Beet Greens with Beets image

Steps:

  • In a large pot bring lightly salted water to boil.
  • Add the greens and cook to just limp-about 3 minutes.
  • Drain well and chop.
  • Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
  • Stir in the chopped beets, lemon juice, and salt and pepper to taste.
  • Heat through, about 2 minutes and turn into a serving bowl.

10 ounces washed beet greens
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 lb beets or 1 (16 ounce) can cooked beets, drained and chopped
1 lemon, juice of
salt
ground black pepper

SWISS CHARD AND BEET SAUTé

Yield Serves 4

Number Of Ingredients 5



Swiss Chard and Beet Sauté image

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.

3 slices bacon, coarsely chopped
1 onion, chopped
1 large bunch red Swiss chard, stalks trimmed, leaves sliced
3 tablespoons red wine vinegar
1 16-ounce can or jar julienned beets, drained

CAVATELLI WITH BEETS AND SWISS CHARD

Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10



Cavatelli with Beets and Swiss Chard image

Steps:

  • Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
  • Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
  • Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
  • Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
  • Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
  • Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

5 or 6 good-quality slices white bread
2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
1/2 cup extra-virgin olive oil, plus more to taste
8 ounce chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
2 pounds beets, greens removed
2 tablespoons plus 1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound red Swiss chard
1 pound dried cavatelli, or orechiette
6 to 8 cloves garlic, thinly sliced

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

Provided by Roberto Santibañez

Categories     Garlic     Onion     Tomato     Side     Roast     Christmas     High Fiber     Goat Cheese     Raisin     Beet     Winter     Chard     Jalapeño     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 12



Swiss Chard with Beets, Goat Cheese, and Raisins image

Steps:

  • Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
  • Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
  • Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
  • Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
  • Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

1 1/2 pounds red beets (about 3 large)
4 pounds Swiss chard
1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 tablespoons golden raisins
1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled
2 tablespoons pine nuts

FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS

Provided by Jeanne Thiel Kelley

Categories     Pasta     Vegetarian     Low Cal     High Fiber     Dinner     Pine Nut     Beet     Healthy     Potluck     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Farfalle with Golden Beets, Beet Greens and Pine Nuts image

Steps:

  • Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
  • Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
  • Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving

BEET GREENS WITH RAISINS AND PINE NUTS

From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Beet Greens With Raisins and Pine Nuts image

Steps:

  • Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
  • Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
  • Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
  • Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
  • Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
  • Add the beet greens, allspice and garlic.
  • Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
  • Stir in the drained raisins and season with salt and pepper to taste.
  • Transfer the greens to a serving platter.
  • Sprinkle with the croutons and serve hot.

1/3 cup dark raisin (I've also subbed currants and dried prunes)
1 slice crusty bread (I used day old French bread)
3 tablespoons olive oil
1/4 cup pine nuts
1 1/4 lbs organic beet leaves, washed, stalks removed, chopped
1 pinch allspice (my addition)
2 garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
salt & freshly ground black pepper, to taste

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