Whole Beet Skillet (from Simply in Season Cookbook)
4 - 6 medium beets with greens Cut green off beets, leaving about 1 inch on beets. Cook beets. Peel and cut up. Chop stems in 1 inch pieces. Chop greens separately. Saute stems in 1 - 2 T. Butte until tender. Add greens and sauce until just tender. Add sliced beets and heat through.
1 - 2 T. lemon juice 1 - 2 t. Ginger root (peeled and minced/grated) 1 - 2 t. Honey
Stir in and serve immediately.
Beet Salad with Feta Cheese 4 med. red or golden beets 1/3 c. Chopped pecans or walnuts 1 T. balsamic vinegar Fresh ground black pepper to taste 1 T. Olive Oil Feta Cheese 1 T. fresh basil, chopped Heat oven to 400. Wrap each beet in foil and roast until soft, about 1 hour. Cool slightly, remove foil, rub off skins, cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil, toss. Top with feta cheese and basil.