Beets and Beet Greens - North African Style
by Brenda Langton, Tastemaker in Residence recipe by Beth Dooley
Inspired by traditional North African flavors, this dish is sweet, savory, and very pretty. It makes a nice addition to a simple dinner of grilled chicken or tofu.
4 to 5 large or 8 to 10 small beets, greens stemmed and sliced into 1-inch strips
½ cup dried fruit (cherries, cranberries, raisins or chopped apricots)
3 Tbsp extra-virgin olive oil
2 shallots, chopped
2 Tbsp fresh orange juice
1 Tbsp orange zest
½ tsp cinnamon
Pinch of grated nutmeg
1 Tbsp honey
¼ cup chopped fresh mint
Salt and freshly ground black pepper to taste
- Boil the beets until very tender, the time will depend on the size of the beets. Drain and slice into 2-inch cubes.
- Plump the dried fruit by covering with hot water for about 15 minutes. Drain and reserve the soaking liquid.
- Heat the oil in a large skillet set over medium and sauté the shallots for a few minutes. Add the beets, and cook for another minute then add the dried fruit plus ¼ cup of the soaking liquid, orange juice, zest, cinnamon, nutmeg, and hone and simmer for about 2 minutes. Add the beet greens and continue cooking until they are wilted, about 2 to 3 minutes. Stir in the mint and salt and pepper to taste. Serve warm or at room temperature.