Sauteed Beet Salad with Pungent Greens

December 5, 2011

The first in a series of recipes I’ll be featuring that use the best of what the season has to offer.  Today, I’ll be featuring some of my seasonal favorites: beets and kale.  The vivid colors look great on the table, and the addition of sliced mushrooms adds an earthy undertone that serves nicely as counterpoint for a bright, tangy salad that will leave your mouth watering for more.  Here’s what you’ll need:


olive oil

lemon juice

8 oz sliced baby bella mushrooms

6 cloves garlic, minced

2 leeks, sliced, bulbs only (green top removed)

4-6 medium sized beets, julienned (cut into thin strips)

2 sprigs rosemary

1 bunch kale, roughly chopped

2 scallions, chopped


Get a large (and I mean LARGE), heavy skillet.  The kind that a Looney Toon might use for a weapon.  Just huge.

Add enough olive oil to pretty well cover the bottom of the skillet (1/4 cup or so), and about 1/3 as much lemon juice.  Throw in a pinch or two of salt, and start sauteeing the mushrooms.

Once the mushrooms start to release their liquid, add the garlic, leeks, and beets.  Let it simmer for a while.  The beet juice will release, and all that liquid will help open up the flavors of the garlic and leeks.

When the beets start to soften, add the rosemary, kale, and scallions.  Increase the heat to high, and keep everything moving to prevent it burning.  Stir until the kale begins to wilt, then turn off the heat, toss, taste, and add salt, pepper, and lemon juice to taste.  Serve warm.


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