Beet Green Tart with Spring Vegetables
Turning beet greens into an earthy pesto is an easy way to spread beet love to those who may not appreciate the root ends, and just a small amount of shaved and chopped spring vegetables bring big fresh flavors to this simple tart (this is a great way to use the odds and ends of spring veggies in your CSA box).
Hands-on Time: 15 minutes
Total time: 40 minutes
- 3 cups (packed) beet greens, woody ribs removed, and rinsed well (plus enough parsley to equal 3 cups total of greens)
- 1/2 cup toasted walnuts
- 2 small or 1 large clove garlic
- 1/2 teaspoon sea salt
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- For the Tart:
- 1 sheet puff pastry, thawed according to package directions
- Olive oil
- 2 to 3 baby leeks (sliced on the diagonal) or shallots (diced
- 2 stalks green garlic, or 2 small cloves of garlic
- 2 cups shaved spring vegetables (mix of asparagus, carrots, onions, etc.)
- 1/2 cup goat cheese
11. Season with salt and pepper, slice and serve.
Beet Chips with Dill and Horseradish Créme Fraiche
Beet Chips with Dill and Horseradish Créme Fraiche Beets, dill and horseradish are a classic and time-honored combination, and the addition of crème fraiche brings all the flavors together. Try to use a variety of beets for this recipe, including golden and Chioggia, which results in an especially colorful presentation. Click here for recipe.
Beet Relish Crostini with Fromage Blanc
The diced beets in this relish begin to sparkle like ruby jewels when spooned on top of the fromage blanc, making these crostini a great beet conversation starter. Bonus: This relish is very versatile; its lightly pickled flavor pairs well with most seafood or meats. Click here for recipe.
Beet Green Pesto Tart with Spring Vegetables was published in the Spring 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco.