Bulls Blood, Cylindra, Red Ace, Golden Detroit - I'm not quite sure whether we have professional wrestlers or beets on our hands.  Sometimes our beets get the size of wrestlers.  Beets are an amazing concentration of flavor, sweetness, and texture that many find outstanding.  From baby beet thinings that offer a taste of greens and beet - to big roasters, we enjoy these roots and greens throughout all seasons.


Baby Beets and Greens with Beans    

2 cups cooked beans

2 tablespoons olive oil

1 small white onion, sliced

3 cloves garlic, crushed

2 cups baby spinach, coarsely chopped

1 bag beets and greens and stems, roughly chopped

2/3 cup bacon bits, or to taste

1/2 cup red wine vinegar

salt to taste

Drain the beans, but reserve about 1/4 cup of the cooking liquid. Set the beans and reserved liquid aside.

Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.            © Prairie Bottom Farm 2012