Garden to Table: Beets

This is the last batch of beets in my garden.

Leaves were trimmed from the stalk and rinsed in a salad spinner.

Then the greens were sautéed over medium-high heat in flavored olive oil (Tuscan herb) for a couple of minutes.

A pinch of salt was added.

Meanwhile, the beet was washed.

Leaving on a bit of stem so there would be something to hold onto (you'll see why in a minute).

Peeled the skin off with a paring knife.

Grated the beet by holding onto the stalky end and running it down a box grater.

Squeezed half an orange, a little bit of lemon and added a pinch of salt.

Voila.

Hot beet greens paired with cold citrus-y beets and a few orange segments.

This plate of 'healthy eats' counterbalances the strawberry-rhubarb pie that my dear friend dropped off Thursday morning before work.

Which is why I had pie for breakfast.

Don't judge.

Today I am full of beets.