I hate beets. I hear it all the time and I used to be one of those people. Now of days I crave beets, especially our golden beets. They are sweet and extremely flavorful when cooked and can be used in so many ways. As a farmer my calorie intake is similar to when I used to fight wild fires but now there is no one to cook me food like at fire camp.
So I came up with this meal after working a 16 hour shift on the farm. Super hungry as usual, I scoured through my cabinets for something to satisfy my giant work filled appetite. During the Saturday markets at the North Star house in Grass Valley, I often trade with other vendors and decided to use all the things I had traded our greens for.
For the most part I eat a plant based diet but I believe in balance and not trying to weigh less than I did when I was in high school (too late I already weigh what I was as a sophomore in HS). For the first part I sliced up the beef sticks and chopped the garlic quick style. I wanted the grease from the sticks to help caramelize the garlic without over cooking the garlic itself.
I sliced the beets in half and left 3″ of the beet greens on. I used olive oil from Calolea, the Meyer Lemon flavored one and used their garlic flavored variety a bit later just to add more garlic flavor. Beets are great in the fact that you really cant over or under cook them. I roasted these on low for about thirty minutes.
I always sell root crops with their greens on for several reasons. Number one is that they are edible and number two, I want to show you that there fresh. For this dish I tossed in the beet greens last and turned off the heat. This is when I added the garlic olive oil to the dish. All in all it was a very flavorful dish and very filling.