Kelli's Gluten Free Kitchen

In celebration of Father’s Day, we grilled steak for dinner. We seasoned it with Morton’s Steak Seasoning. When at the the local farmers market this week I bought some fresh golden beets. I have never made them before and I thought it was time to try. According to the attendant selling me the beets the golden beets are the sweetest. I found a recipe to work from at allrecipes.com. I like that this recipe uses both the beets and the beet greens – and makes two side dishes!

Roasted Beets & Potatoes
3 Russet Potatoes, peeled and sliced
1 bunch of golden beets, washed and halved – reserving greens
2 tsp olive oil
Sea salt
Pepper
2 Tbsp butter

Heat oil in electric skillet heated to 325*. Add potatoes and beets then season with salt and pepper. Cook for 20 minutes and then stir and turn veggies. Add the butter and stir in to coat evenly. Cook until potatoes and beets pierce easily. Remove veggies from the skillet and keep in a warm oven while you cook the greens.

Sautéed Beet Greens
1 bunch beet leaves, washed and with large stems removed
1/2 onion, diced
4 cloves garlic, pressed
Sea salt
Pepper

Using the remaining butter and oil in the skillet from the beets, sauté the onion and garlic for 5 minutes at 250*. Then, tear the leaves into 2-3 inch pieces and add them to the skillet. Sprinkle with salt and pepper. Continue to sauté mixture until the leaves are wilted and tender- about 5 more minutes.

Serve the Roasted Potatoes & Beets and the Sautéed Beet Greens separately. Mmmmmmm, delicious!