During the 4th of July weekend, Sarah and I enjoyed some down time tending to our house and garden.
Our cool-season crops such as beets, radishes, and greens had grown quite rapidly and were in need some thinning.
I pulled several small beets from a crowded row, but I did not want to waste their tiny bulbs and delicate greens, so I came up with an simple recipe to uses both parts.
Salt and Pepper
Remove all but the most tender stalks and leaves from each beet. Rinse the bulb thoroughly and snip off the root tips. To ensure beets are evenly cooked, slice the largest bulbs in half lengthwise. Cover frying pan with a thin layer of olive oil and bring to medium heat. Add beets and salt and pepper to taste. Saute for several minutes, until leaves are wilted and slightly browned. Finish cooking the beets by adding a small amount of water to the pan. Cover and let steam for ten minutes. When the largest bulb is easily pierced with a fork, remove all from heat and enjoy.