Beets And Their Greens With Marjoram And Pine Nuts Recipe
- 1 sm red onion thinly sliced White wine vinegar as needed
- 8 sm golden brown and/or possibly Chioggia beets - (to 12) including greens Red wine vinegar as needed
- 1/4 c. pine nuts
- 2 x chunks country bread, each 4" square
- 1 sm garlic clove
- 1/2 tsp salt
- 1 Tbsp. minced fresh marjoram
- 3 Tbsp. minced parsley
- 4 Tbsp. extra virgin olive oil - (to 6 tbspns) Freshly-grnd black pepper to taste
- Toss onion with white wine vinegar nearly to cover and chill to crisp and color till needed, 20 to 25 min.
- Trim beets, leaving 1 inch of stems and tails.
- Reserve greens.
- Steam beets till a knife pierces them easily, 15 to 20 min.
- Slip off skins with your hands.
- Trim tops and tails and quarter beets.
- Sprinkle with a little red wine vinegar.
- Steam greens till tender, then chill.
- Toast pine nuts in dry skillet over medium heat till golden brown, 5 - 10 min, then remove to a plate.
- Cover bread with 2 Tbsp.
- red wine vinegar.
- Lb.
- garlic in mortar with salt till smooth, then add in vinegar-soaked bread, marjoram, parsley and half pine nuts.
- Lb.
- into a fragrant paste.
- Stir in extra virgin olive oil to make a thick dressing (add in the larger amount if you want more of salsa verde), and season with pepper.
- Toss beets with sauce.
- Place beets on individual plates or possibly single platter with greens.
- Remove onion slices from vinegar and strew them over beets.
- Garnish with remaining pine nuts and serve.
- This recipe yields 4 servings.
- Comments: You can concentrate just on beets for this or possibly combine them with a host of other foods, like potatoes, roasted peppers and hard-boiled Large eggs.
- This sauce goes well with everything.
- Use a good aged red wine vinegar if you have it.
- NOTES :
red onion, golden brown, pine nuts, country bread, garlic, salt, fresh marjoram, parsley, extra virgin olive oil
Taken from cookeatshare.com/recipes/beets-and-their-greens-with-marjoram-and-pine-nuts-83209 (may not work)