What's On The Menu from

Transcription

1 What's On The Menu from This Week s Produce Share Includes: CSA Newsletter Week of July 20, 2010 B WEEK Green Scallions from Mark Bontrager and Joe Troyer Farm Cucumbers from William Yutzi Farm Mixed Summer Squash from Ura Miller Farm Rainbow Chard from Daniel Coblentz Farm and Nature Nook Sage from L & L Greenhouse New Potatoes from Ezra Bontrager Farm Green or Yellow beans from V-Greenhouse, Shrock Family Farm, Daniel Coblentz Farm Greentop Red Beets from Scenic Ridge and Happy Farm This Week s Basic Four Share includes: Cucumbers from William Yutzy Farm Green or Yellow Beans from V-Greenhouse, Shrock Family Farm, Daniel Coblentz Farm Mixed Summer Squash from Ura Miller Farm Greentop Beets from Scenic Ridge and Happy Farm This week s Cheese Share includes 1/2# of Blue Cheese from Hook s Cheese Sick of summer squash already? There s a simple explanation for the zucchini weary... The heat of summer (especially this summer) brings a glut of crops that absolutely must be picked every day, specifically crops that grow on vines or vine-like plants including cucumbers, summer squash, peas, beans, and in a few weeks, melons, tomatoes and peppers. Unless the farmers have planted smaller consecutive plantings (plantings spaced out weeks apart to give a more consistent supply over the season), some items may come on all at once, or over the course of a few weeks. Such is the case with cucumbers and summer squash this year! We realize that not everyone enjoys a bounty of summer squash or cucumbers, however, since this crop is plentiful, relatively easy to grow, and most of our farmers grow these crops, they have appeared in your CSA box for the last few weeks, will be included in your next box, and possibly the last week of July. Other crops like beets, carrots, and potatoes can spend time under the ground and either grow larger to be harvested for storage crops over the winter, or be harvested as the need arises so they do not appear as often in a CSA box. We will always try to put plenty of recipes in our newsletter to give you new ways to try the crops that appear most often in your CSA box, and will try to add extra items from time to time when we have a bounty of crops that were not planned for the CSA boxes. Our best advice is to try the newsletter recipes, or find some that you like best... chin up melon, tomatoes and peppers will be coming soon, and we should have another blush of raspberries in mid to late August! Follow us on Join us on Facebook: Simply Wisconsin, LLC Items to keep on hand this season: Pine nuts or walnuts Veggie or seed oil Wine or sherry vinegar White vinegar Chicken or veggie stock Lemon juice Honey Olive oil Balsamic vinegar Baking supplies flour, sugar, corn starch, baking soda, baking powder, salt, vanilla Butter or your favorite substitute Shopping List for this week: Blue Cheese Scallion Drop Biscits : Baking supplies from above Blue Cheese Buttermilk Rainbow Chard and Roasted Beet Fettucine: Whole wheat fettucine Garlic Red Onion Lemon Pepper Dijon mustard Italian Zucchini Casserole: Green pepper Dry pkt spaghetti sauce mix Tomato paste Cheddar Cheese Mushrooms Parmesan New Potato Soup: Broth (chicken or veggie) Onions, celery, carrots Thyme Parmesan

2 STORAGE TIPS Chard Wrap leaves in damp paper towel and place in plastic bar in crisper drawer of the fridge stores up to 5 days. Sage Store in an open bag in a shelf of the fridge stores for up to 5 days. Summer Squash and Cucumbers Store loose in your crisper drawer up to 4 days. Green / Yellow Beans leave in an open bag in your crisper drawer up to 5 days. Green scallions - store the bunch in your crisper drawer may need to be rinsed every day or so to keep them from drying out up to 5 days New Potatoes store in the paper bag on a shelf in the fridge NO DRY STORAGE FOR NEW POTATOES Greentop Beets - for best storage, top the beets and store the beets in an open plastic bag in the crisper drawer; beet roots can be stored separately in a bag or loose in the crisper drawer. Blue Cheese Scallion Drop Biscuits Adapted from Gourmet If you re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar. 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes 1 1/2 cups crumbled blue cheese 4 scallions, finely chopped 1 cup well-shaken buttermilk (or, you can make your own) Preheat oven to 450 F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes. Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you re ready to bake them. They can be baked while still frozen (straight from the freezer), you ll just want to add a few minutes to the baking time. Scallion Pancakes 2 1/2 cups white flour 1 cup warm water Canola or vegetable oil Kosher salt 1 bunch scallions Equipment Spray oil or cooking spray Rolling pin Large metal baking sheet One 10-inch heavy skillet or sauté pan Thin spatula Kitchen scissors Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Cut the dough snake in two equal parts. Take one of these halves and coil into a round dough bundle. Roll out the coiled dough bundle again into a flat, smooth, round pancake. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

3 CSA Newsletter Week of July 20, 2010 B WEEK Page 3 CUCUMBER SALSA Taste of Home Magazine 2 medium cucumbers, peeled, seeded and chopped 2 medium tomatoes, chopped 1/2 cup chopped green pepper 1 jalapeno pepper, seeded and minced 1 small onion, chopped 1 garlic clove, minced 2 tablespoons lime juice 2 teaspoons minced fresh cilantro 1 teaspoon minced fresh parsley 1/2 teaspoon dill weed 1/2 teaspoon salt Baked tortilla chip scoops In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. 1 pint plain Yogurt 1/2 small cucumber (not more than 1/3 cup) 1 small yellow onion (not more than 4 Tbls) CUCUMBER ONION SALAD DRESSING Directions: Blend in a food processor or blender. Salt and pepper to taste. Chill. You can seed the cucumber but it really isn't necessary. FRIED CUCUMBERS This recipe is very easy to double or triple, depending on the number of cucumbers you have! 1 cucumber Salt Pepper Cracker crumbs 1 egg, beaten Vegetable oil Directions Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between paper towels; sprinkle with salt and pepper. Dip slices in cracker crumb, then in egg, and again in crumbs. Deep fry in warm oil at 390 degrees till delicately browned. Drain on absorbent paper.

4 Page 4 Rainbow Chard & Roasted Beet Fettuccine (serves 4-6) from Poor Girl Eats Well 10 oz. whole wheat fettuccine 3 medium beets 1 large bunch of rainbow or Swiss chard 1 head of fresh garlic ½ medium red onion 4 T olive oil, divided 1 t sea salt, divided 1 t lemon pepper, divided Freshly ground pepper Juice of 1 lemon 3 T stone-ground Dijon mustard (regular Dijon works, too) 2 T white wine vinegar 1 T honey Preheat oven to 425. Wash the beets thoroughly and remove any greens. Pat dry and individually wrap each beet in foil. Place in the center of the oven rack and roast for about 1 to 1 ½ hours, or until beets are tender. In the meantime, wash the chard thoroughly and separate the stems from the leaves. Spin dry the leaves in a salad spinner so they re nice & crisp, and chop into 1 pieces. Chop the stems into ¾ pieces and place in a separate bowl. Next, slice the onions into 1 pieces and set aside, then coarsely chop the garlic (yes, the whole thing!), also setting it aside in a separate bowl. Prepare the Dijon dressing by combining the Dijon mustard, honey, and vinegar in a bowl & whisking together well. Cover & set aside. When the beets are finished roasting, set aside to cool before peeling. Add several cups of water to a large pot, salt well, and heat until it reaches a rolling boil. Add the fettuccine and cook for about minutes, or until pasta is al dente. In the meantime, heat 2 T olive oil in a skillet and add half of the chopped garlic. Cook the garlic over medium heat until it just begins to brown and become fragrant. Add the chard stems, season with half the salt & lemon pepper, and stir fry for about 5 minutes. Reduce heat to low and cook covered for another 2-3 minutes, or until the stems are slightly tender. In a separate skillet heat the rest of the olive oil and cook the garlic in the same manner, adding the chopped chard leaves when the garlic begins to brown. Stir fry the leaves quickly, just about 1 minute, seasoning with the remaining salt & lemon pepper. Remove from heat immediately. Peel the beets under cool running water and cut away any remaining tough parts. Chop into 1 cubes. Add the cooked chard stems & leaves and all the garlic to the drained fettuccine and toss together gently (you may want to add a little bit of olive oil to the pasta to prevent it from sticking together). Add the beets and toss together, or as mentioned above, add them to the pasta at the end. Spoon onto a couple of plates, drizzle generously with the Dijon dressing, and enjoy!

5 WARM RICE WITH CHARD, FETA, WALNUTS, AND ORANGES 1-1/2 cups cooked brown rice (at room temperature) 3 tbsp walnuts, toasted and chopped 1 bunch chard, beet greens, and/or spinach 1-1/2 cloves garlic olive oil 1 orange 1 tablespoon good quality red wine vinegar 1/8 teaspoon salt 1-1/2 ounces feta 1-1/2 teaspoons fresh tarragon chopped From Yummy Supper Prepare rice and let it cool to room temperature. Brown rice is critical to the success of this dish - important both for its nutty flavor and nutritional value. Wild rice could also work, but not white. Toast walnuts, chop, and set aside. Wash greens. Remove stems. Chop leaves. If you are using chard for this salad, chop the stems as well. In large saute pan, heat olive oil (enough to generously coat the bottom of the pan) over medium heat. When oil is hot add chopped chard stems. Cook for about 5 minutes or until tender. Add chopped garlic. Cook garlic with stems for one minute. Add greens and a splash of water to pan. Cover and cook until greens are tender, about 6-8 minutes. Set aside. Zest 1 orange and set aside for garnish. Prepare the dressing. Juice 2 oranges. Add 2 tablespoons vinegar and salt. Mix. Slowly whisk in 1/2 cup olive oil to emulsify dressing. When both rice and chard are no longer hot, but pleasantly warm, toss them together in mixing bowl. Gently fold in feta and walnuts. Top with orange zest and 1 tablespoon chopped (or "torn" - Thomas Keller's recommended preparation for herbs) tarragon. Salt to taste. Serve at room temp. Sizzled Green Beans with Crispy Prociutto and Pine Nuts 1 pound green beans, trimmed 1 1/4 teaspoons extra-virgin olive oil, divided 1 ounce prosciutto, thinly sliced, cut into ribbons 2 cloves garlic, minced 1 teaspoon minced fresh sage 1/8 teaspoon salt, divided Freshly ground pepper, to taste 1/8 cup toasted pine nuts 3/4 teaspoon freshly grated lemon zest 1/2 teaspoon lemon juice Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/16 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/16 teaspoon salt and pepper. Page 5 Tips & Notes Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 2 days. Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

6 Page 6 Baked Zucchini Fries 3 medium zucchini, sliced into skinny sticks (can substitute or combine any summer squash) 2 large egg whites, beaten 1/2 cup whole wheat bread crumbs (we make our own) 2 T grated Parmesan cheese 1/4 tsp dried basil Pinch of dried oregano 1/4 tsp garlic powder Salt and pepper, to taste Preheat oven to 425. Spray a baking sheet with cooking spray. Set aside. In a small bowl, beat egg whites with a fork until frothy. Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-i used a pie tin. Mix well. Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one. Bake at 425 for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm. We like to dip ours in marinara sauce. Zucchini Quiche 4 cups thinly sliced zucchini (can substitute or combine any summer squash) 1 large onion, thinly sliced (or substitute 1/2 bunch chopped green scallions) 3 tablespoons butter 2 eggs 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon each garlic powder, dried basil and oregano 1/4 teaspoon pepper 2 cups (8 ounces) part-skim shredded mozzarella cheese 2 teaspoons prepared mustard 1 pastry shell (9 inches) In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture. Cover and freeze for up to 2 months. Or bake, uncovered, at 400 for minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 for minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 for minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

7 CSA Newsletter Week of July 20, 2010 B WEEK Italian Zucchini Casserole 2 1/2 pounds zucchini 1/2 cup onion -- chopped (or 1/2 cup chopped scallions) 1/2 cup green pepper -- chopped 4 tablespoons margarine 1 package spaghetti sauce -- dry mix 1/2 cup cheddar cheese -- shredded 1 can mushroom pieces -- 4 oz 1 can tomato paste -- 6 oz 1 cup water parmesan cheese -- grated Page 7 Slice zucchini into 1/2 inch pieces and drop into boiling water. Cook 4-5 minutes and drain. Place zucchini in casserole dish. Saute onion and green pepper in margarine. Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 25 to 30 minutes at 350, or microwave 13 minutes on HIGH; turn once. Let stand 5-10 minutes before serving. Serves 4. Basil Garlic Green Beans 1 pound fresh green beans, trimmed 1-1/2 tablespoon butter, cubed 2 garlic cloves, minced 1tablespoon dried basil Directions Place beans in a large kettle and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and keep warm. In the same pan, melt butter. Add garlic; cook and stir until golden. Add basil and beans; toss to coat. Yield: 12 servings. Green Beans with Salsa Recipe Fresh green beans - 1 1b, strings removed, stem end cut off, cut into even sized pieces, approximately 2" long Olive oil Prepared salsa Place beans in a large saucepan. Add just enough water to cover the beans. Bring to a boil. Continue to boil with the pot uncovered, until the water has almost completely boiled away. Remove from stove, strain out the remaining water, place beans in a serving bowl. Toss the beans with enough olive oil to coat them, as if you were tossing a salad. Add about 1/2 cup of prepared salsa, and toss with the beans. Adjust to taste. If the beans are too hot, add more olive oil. If they could use more spiciness add more salsa. Serves four.

8 Page 8 Herbed New Potatoes 2 pounds small, new red potatoes 4 tablespoons butter, melted 1 tablespoon fresh-squeezed lemon juice 1/2 teaspoon coarse salt 1 tablespoon chopped fresh chives or rosemary 1 tablespoon chopped fresh parsley leaves Wash potatoes. Pare a thin strip around middle of each potato. In a large saucepan over medium-high heat, cook potatoes in boiling water 20 minutes or until just tender. Remove from heat, drain, and return potatoes to pan. In a small bowl, combine butter, lemon juice, salt, chives or rosemary, and parsley; toss in with the cooked potatoes. Place lid on pan and let stand 3 to 4 minutes to release the flavor from the herbs. Serve immediately. Makes 6 to 8 servings. New Potato Soup 3 Tbsp butter 1½ lbs diced red potatoes 3½ c chicken or vegetable broth ¾ c each onion, celery, carrots 1 tsp thyme 4 Tbsp grated Parmesan Optional: ½ cup diced mushrooms, leeks or spinach to add close to done In a 4 quart pan, melt butter. Add onion, celery and carrots. Cook until soft (7-8 minutes). Add potatoes, thyme and broth. Bring to boil and reduce to simmer, covered until potatoes are soft. (approx 30 min) Spoon 1-2 cups of the soup into a blender and puree. Return to the pan and add cheese. (Add additional vegetables after pureeing and cook for 10 minutes more.) 1 1/2 lb new potatoes 1 Tbsp vegetable oil 4 Tbsp soy sauce 2 Tbsp sugar 1 Tbsp mirin Japanese Seared New Potatoes Recipe By Setsuko Yoshizuka, About.com Guide Wash and scrub new potatoes. Put them in a deep pan and pour enough water to cover them. Bring to a boil on high heat. Turn down the heat to medium and cook about 10 minutes or until softened. Drain potatoes in strainer. Mix soy sauce, mirin, and sugar in a small cup and set aside. Heat oil in a large pan on medium heat and fry new potatoes until lightly browned. Pour the sauce mixture over the potatoes. Shake the pan to let the sauce coat new potatoes over high heat. Stop the heat.

9 CSA Newsletter Week of July 20, 2010 B WEEK Page 9 New Potato Salad Adapted from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae For the potatoes: 3 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 1/2 lbs new potatoes, washed and cut in half 1/2 lb thick cut bacon, cut into 1/4" dice 3 medium Vidalia onions, cut crosswise into 1/2" slices Kosher salt Freshly ground black pepper 6 green onions (white part only), thinly sliced crosswise and skewered 3 tablespoons finely chopped fresh Italian parsley 1 tablespoon finely chopped thyme For the dressing: 1/3 cup extra-virgin olive oil 3 tablespoons sherry vinegar 3 tablespoons chicken broth 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate. 2. Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool. 3. Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat. 4. Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes. 5. In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.

10 Easy Beet Salad 5 beets 1/2 cup chopped pitted prunes 1/2 cup chopped walnuts 1/2 cup chopped dill pickle 1/4 cup mayonnaise PO Box 6171 Madison, WI Phone: Fax: simplywisconsin@yahoo.com We re On The Web: Next week s box will likely include (weather permitting): Full/Half Share Boxes: New Potatoes Carrots Cucumbers Sweet Corn Red Russian or Red Kale Green or Yellow Beans Fennel Italian Parsley Basic 4 Share Boxes: New Potatoes Red Cabbage Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain. Chill beets in refrigerator until cool enough to handle. Peel the beets and grate into a large bowl. Stir the prunes, walnuts, and pickle with the beets. Add the mayonnaise and stir until all the ingredients are evenly coated. Chill completely before serving. Ukrainian Salat Vinaigrette (Beet Salad) 1 pound beets 1 pound carrots 1 pound potatoes 2 large dill pickles, diced 1 onion, minced 1 (8 ounce) can peas, drained 2 tablespoons olive oil 1/2 teaspoon ground black pepper 1 tablespoon chopped fresh parsley (optional) 1/2 teaspoon salt Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight. The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving. Roasted Beets with Beet Greens 1 bunch beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 tablespoons chopped onion (optional) salt and pepper to taste 1 tablespoon red wine vinegar (optional) Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper. Lettuce Green or Yellow Beans