Yesterday I harvested our first beets. These are Chiogga Beets and are deep pink. When you cut them you get red bands between the white layers. I actually planted them because I love the color...not for any other reason!
Luckily not everyone in my family likes beets so I only need about 10 for a meal. Then I got to thinking about all the greens...surely we could eat those too? And yes we can!
Once the beets were cooking gently I washed the greens and chopped them like spinach. I fried up some French Shallots in butter and then sweated the greens. In a bowl I mixed up 8 of our eggs, salt, pepper, a cup of milk and about 500ml grated cheese.
The beet greens and onions are put into a greased baking dish and the eggs mixture poured over. Bake until brown.
I served this with chopped avo and a simple salsa with tomato, coriander, red onion, lemon juice and olive oil. A delightful filling meal.