1 bunch red beets (about 1 pound) with green tops attached; beets trimmed and scrubbed, beet greens coarsely chopped and washed
1 bunch orange beets (about 1 pound) with green tops attached; beets trimmed and scrubbed, beet greens coarsely chopped and washed
Olive oil for coating the beets
2 tablespoons clarified butter
1 teaspoon black mustard seeds
2 tablespoons finely grated fresh ginger
2 leeks, pale green and white parts only, washed well and cut into thin strips
2 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper and sea salt to taste
Pomegranate seeds (optional for garnish)
Fresh goat cheese (optional for garnish)
- Preheat oven to 400 degrees. Line a casserole dish or baking sheet with parchment paper. Rub dry beets with olive oil. Sprinkle with salt. Place beets in the dish or on the prepared baking sheet. Tightly seal top with foil. Roast 1 hour or until tender when pierced with a fork.
- Remove beets from the oven, unwrap, and cool to room temperature. When beets are cool, peel and cut into ½-inch cubes or cut into wedges if they’re small.
- Heat clarified butter in a 12-inch skillet over medium-high heat. Add mustard seeds and cook about 30 seconds, or until they pop and sizzle
- Add ginger and cook 1 to 2 minutes until fragrant. Add leeks and garlic and cook until softened, about 10 minutes. Add salt, reserved chopped beet greens, and 1/3 cup water. Reduce heat, cover, and cook 5 more minutes. Add beets and cook 1 more minute to warm though. Season with black pepper and salt.