Beet Greens Salad with Blackberry Balsamic Vinaigrette

Beet greens are a simple food many people pass up because they are not accustomed to using them. 

I got some Golden Beets from Wishbone Heritage Farms, on a recent trip to the Winter Farmer's Market at Coastal Coffee Roasters, so I cut the greens off, rinsed them well with cold water, and put them in the refrigerator so I could use them for this salad and also steam some for cooked beet greens.  

RECIPE
Ingredients
2-3 cups fresh beet greens, stemmed and rinsed
2 tbls. blackberry jam
1 tbls. Dijon mustard
1 tbls. balsamic vinegar
1/2 tsp. course-ground black pepper
1-2 slices red onion, thinly sliced
Options: toss Feta or Blue Cheese crumbles on top or add some chopped walnuts or pecans

Method
Rinse beet greens and set aside.

Mix blackberry jam, Dijon mustard, balsamic vinegar and pepper in a small bowl until well blended.

Toss beet greens with onions and serve with the dressing drizzled over top.

Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Beet Greens

So, let's talk about beet greens ... most people either love 'em or hate 'em. I'm one of those who love them. If you like spinach and other greens, than you'll love beet greens. 

I got these glorious Golden Beets from Wishbone Heritage Farms, on a recent trip to the Winter Farmer's Market at Coastal Coffee Roasters, so I cut the greens off, rinsed them well with cold water, and put them in the refrigerator so I could make some beet greens for supper. They are delicious!

What's the health benefits of beet greens?  Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.

As if that wasn't enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates  production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness. (source: Mercola)

Here’s a great tip: if you find yourself with too many beet greens, don’t throw them away. Freeze them and use for soup stock.

RECIPE
Ingredients
1 large bunch organic beet greens (rinsed well with cold water)
1/4 cup water
1 tsp. course salt
1 tsp. butter
2 tsp. balsamic vinegar

Method
Place trimmed beet greens in a large sauce pan. Add water and steam, covered, over medium/high heat for several minutes or until beet greens are soft.

Drain beet greens well, being sure all water is removed. Add butter and salt and put the pan with the beet greens back on the hot burner (turned off) for a a minute or two. Add salt and splash balsamic vinegar over top.

Serve immediately.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Roasted Bone-In Leg of Lamb

Fresh roasted Leg of Lamb can't be beat!  I recently bought a fresh leg of lamb from Old McCaskills Farm and it was awesome.  Humanely raised on pasture, antibiotic and hormone-free, it was tender, juicy and delicious. Everything you'd expect from a leg of lamb!

RECIPE
Ingredients
1 leg of lamb approx. 3. 5 lbs. (with or without shank)
fresh minced garlic
3 sprigs fresh rosemary (or dried rosemary)
1 tbls. course ground black pepper

Method
Preheat oven to 450 degrees.  Cut some slits in the top of the leg of lamb and fill with fresh garlic. Add the leaves from 3 sprigs of fresh rosemary and course-ground black pepper sprinkled over all.

Roast lamb 20 minutes at 450.

Reduce heat to 325 degrees and continue to roast 35 minutes or until internal temperature is 140 degrees (medium). Cook until internal temperature is 150 for well done.

Remove from oven, tent with foil and let rest 20 minutes before carving. Serve with a side of Homemade Apple-Mint Jelly if desired.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.