Mary Ireland’s Beets, Carrots and Tops
September 25, 2010 in Side Dishes, Vegetables by Joyce Bunderson
Mary and a friend have a vegetable garden together; their garden resulted in a beautiful, tasty, nutritious Mediterranean addition to our dinner this evening. She dropped off the freshly pulled beets and carrots and told me one of the ways she cooks them. I tried to follow her verbal directions – fabulous! -- a colorful source of folate and hundreds of other nutrients. I’ve never eaten carrot leaves that I’m aware of; but this first was a perfect start. The carrot leaves are stripped from the stems – they’re a little like parsley; quite a nice addition. They cook with the roots because they take a little longer than the beet tops.
Mary Ireland's Beets, Carrots and Tops
By Published: September 25, 2010
Mary and a friend have a vegetable garden together; their garden resulted in a beautiful, tasty, nutritious Mediterranean addition to …
Ingredients
- 1 bunch beets with tops washed and cut into pieces
- 2 tablespoons extra virgin olive oil
- 1 small bunch carrots with tops washed and cut into small circles
- carrots tops removed from the stems and chopped a little
- to taste salt
- to taste pepper
- 1 1/2 tablespoons parmesan cheese fresh
Instructions
- Beets and carrots fresh from our friend, Mary's garden.
Gather and then chop vegetables including carrot tops.
- Chop the beet greens and stems.
- Yes, these are colorful vegetables.
Stir the beetroots, carrot roots and carrot tops together with the oil. Sprinkle with salt and pepper, if desired.
- Cover and steam for about 5 minutes, until tender.
- Put the chopped beet greens and stems right on top of the steamed roots and carrot leaves.
- Add the beet tops and steam until wilted and tender.
- Sprinkle with a little Parmesan cheese, and serve
- Course: Side Dish
murielle boisvert said on March 12, 2014
j’aimerais savoir quel variété de bettes que vous vendez dans l’épicerie car elles sont délicieuses S’V’P’ si vous pouvez m’envoyer le nom de la variété merci
Joyce Bunderson said on March 12, 2014
I see a word that looks like the English word ‘delicious’; so I’m hoping that you loved the recipe.
Sending my very best,
Joyce