I’m proud of this dish. It was delicious! One thing is certain; shopping at the farmers market means you eat a multitude of produce.
Beets and Greens
- Beets with greens
- Olive Oil
- Fennel Seed
- Mustard Seed
- White Beans
- Walnuts, toasted
- White/red wine
Separate beets from greens. Wrap beets in tinfoil and roast with potatoes in 375 degree oven for 30 minutes or until easily pierced with a fork. Remove and let cool, then cut into bite sized pieces. (You can do this the night before.)
Separate stems from greens. Chop finely.
Preheat a cast iron pan with some olive oil. Add fennel and mustard seeds and saute until fragrant. (Cover the pan; mustard seeds will go flying!) Add onion and beet stems. Saute until onion is translucent. Add beets, potatoes, and greens. Cook until greens are wilted adding water/vegetable broth and a few splashes of wine to deglaze the pan.
Stir in beans and walnuts. Heat through and serve.