Golden Beets and their Greens

Golden Beets : I thought they were just so pretty - even before cutting them up, and they had a long and thick plume of greens attached to them.  They are a bright golden color on the inside (See below).  Also, the leafy tops are more like the Siberian Kale than the darker tops that are on the red beets.   I cut all the green bits off of the stems and chopped it coarsely to put in a freezer bag.  A whole bag of greens AND beets for the price of a bag of spinach.  And the goat and chickens got bits of all the bits I didn't want, so none of it really went to waste.

And I got to show Esme how to prepare them - she says it is interesting to see the process and then how they are cooked.  Of course, then I also show her what vitamins are in them and tell her what foods and/or spices it goes well with.  I've told her that cutting up vegetables seems to be one of my favorite hobbies, which goes well with but does seem to live in a space all of its own beside the gardening and the cooking.  I also said that even though the produce wasn't perfect and the rest of what was on the shelf with it was bordering on sad - I would have been proud of that bunch if I had grown it myself.

Here are the bottoms, scrubbed but not peeled, then sliced somewhat thin, put a bit of water in the bowl so that the pieces were not sitting directly on the bottom, sprinkled olive oil over the top, added spices, and then drizzled some honey over the top.  Covered, in a 400 degree oven for probably a bit over a half hour.  We ate it with mandarin oranges, and she had about five slices on her plate.  I had twice that - and the leftovers in a small quart jar to use up tomorrow.  Mark made hamburgers for her and for himself, and I used up a bit of the sausage and egg rice I had made last night and added curry, ginger paste and green onions to it.

I will add the frozen beet greens to other fried rice and soup type meals just like I do kale and dandelion greens.