Sautéed Beet Green Salad
Check the notes for a Egg Free and Gluten free option.
Servings 4 people
Ingredients
- 2-3 Slices Bacon, I used Maple Bacon I enjoyed the added flavour Cut into strips
- 1/2 Onion, Med to large Large Diced
- 3 cloves Garlic Crushed and chopped fine
- 1/2 tsp Mustard Seed
- 1 tsp Horseradish ( Optional )
- 1 Nob Butter tsp to Tbsp depending how much you like Butter
- 9-12 Beets, using just the Leaves
- 1 Tbsp Sherry Vinegar
- 1/4 C White Wine Dry preferably
- Salt and Pepper
Garnish
- drizzle Walnut Oil
- 1/4 C Walnuts
Instructions
- Start with " Mise en Place ", Cut and dice the Bacon, Onion, and Garlic. Chiffonade the Beet Leaves which is a fancy way of saying cut them into long strips. Bunch several leaves together, roll then up and slice.
- Measure out the rest of the ingredients into bowls or containers.
- Start off with a dry pan on medium heat and toast the Walnuts until they start to show some golden brown spots. Remove them to your cutting board to cool while you cook everything else.
- Heat the pan back up on medium high heat and toss in the Bacon. Cook until the Bacon is 3/4 the way done then add the Onion and a pinch of Salt and Pepper. Continue cooking until the Onions become translucent, add the Garlic, Mustard Seed and Horseradish and enjoy the smells for 1-2 minutes. Make sure the Garlic doesn't stick to the bottom.
- Now add the star, toss the Beet Greens on top and add another pinch of Salt and Pepper. Toss everything together and let the Greens start to wilt down.
- Once they have wilted and most of the liquid has dried up it's time to deglaze. Start by adding the Sherry Vinegar ( or other Vinegar of your choice Sauterne or White Wine work fine ) to the pan and let it reduce down.
- When the Vinegar has almost dried up add the White Wine and reduce it by at least half or more.
- Lastly add those beautiful nutty Toasted Walnuts back into the pan and toss. Place into your serving dish, drizzle with a little Walnut oil and bon appetite.
Notes
A presentation hint or two; first one is, after the bacon is cooked grab a couple pieces and set aside with a couple Walnut pieces. After everything is plated before you drizzle the Walnut Oil garnish with the saved Walnut and Bacon pieces. Then drizzle with Walnut Oil, this will guarantee those yummy pieces of Walnut and Bacon will be visible when you serve.
Second; when you add everything to the bowl try to pile it high in the middle. Food with height tends to be more appetizing than food that is flat on a plate.
If you eliminate the Horseradish this dish becomes an Egg Free, Gluten free option fro you.