Separate the greens and the roots and keep them inseparate plastic bags

Tag : spinach
A wide variety of beets are appearing in markets recently, rangingin color from golden-yellow to ruby red.
When you buy beets by the bunch, you're getting the best valuesince both the root and the greens are edible.
Look for beets that are small to medium size, with smooth skin anddeep color. Make sure the greens look nice, as well. Fresh beetsshould feel heavy for their size.
To store, separate the greens and the roots and keep them inseparate plastic bags in the vegetable drawer of your refrigerator.The greens should be used within a few days, but the roots willkeep for two or three weeks.
Though beets can be eaten raw - cut into matchsticks for a salad,for instance - they are well suited to most cooking techniques. Tosteam beets, peel them, cut into quarters and place them in asteaming basket over a few inches of boiling water; cook for about15 minutes, or until tender.
To saute beets, cut them into smaller pieces, such as matchsticksor half-moons about 1/4-inch thick. Cook in a skillet over mediumheat with olive oil and a few tablespoons of broth or water untiltender, about 8 to 10 minutes.
Roasting enhances the earthy, sweet flavor of beets. Place themunpeeled in a roasting pan and cover tightly with foil. Roast in a400 F oven for 45 to 75 minutes depending on the size of the beets,or until they are tender. Let them cool for 30 minutes and theyshould slip right out of their skins.
Roasted beets are tasty when eaten on their own, but also make agreat addition to other dishes. This wilted spinach salad withroasted beets and walnuts, is an excellent example.
Wilted Spinach Salad with Roasted Beets and Walnuts
Start to finish: 2 hours (20 minutes active)
Servings: 6
2 bunches medium beets (about 1 1/2 pounds), scrubbed and topstrimmed
1/4 cup walnut pieces
1 pound spinach, stems removed
2 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 tablespoons chopped Kalamata olives (about 10 olives)
1 tablespoon capers, rinsed and minced
1 tablespoon minced garlic
1/2 cup balsamic vinegar
Ground black pepper, to taste
Heat oven to 400 F. Place the beets in a roasting pan and covertightly with foil. Roast until the beets are tender when piercedwith a knife, about 45 minutes to 1 hour. Uncover and let cool for30 minutes.
Meanwhile, in a small skillet over low heat, toast the walnutsuntil fragrant, about 5 minutes. Set aside to cool.
When the beets are cool enough to handle, peel off and discard theskins. Cut the beets into 1/2-inch cubes. Set aside.
Place the spinach in a large bowl.
In a medium skillet, heat the olive oil over medium. Add the onionand saute until soft and slightly translucent, 3 to 5 minutes. Stirin the olives, capers and garlic and saute 1 minute.
Stir in the balsamic vinegar and beets. Cook for 5 minutes more.Remove the skillet from heat and pour the beet mixture over thespinach; toss well. Season with black pepper and serve topped withtoasted walnuts.
Nutrition information per serving: 191 calories; 77 calories fromfat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 26g carbohydrate; 5 g protein; 7 g fiber; 291 mg sodium.