BROCCOLI RABE WITH ROASTED BEETS

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“The natural sweetness of the beets compliments the bitterness of the greens” 


4 side servings


Ingredients:


  • 4-5 red or yellow beets or a mixture

  • 1 bunch of broccoli rabe   *see note

  • 1 medium sweet onion, diced

  • 4 cloves of garlic

  • Red pepper flakes to taste

  • 4 tablespoons of olive oil, plus more for drizzling

  • ½ cup of dry white wine or water

  • Juice of 1 lemon


Preparation:


  1. Wash the beets under running water, scrubbing clean if necessary.

  2. Lay out a sheet of heavy duty aluminum foil large enough to fold all of the beets up in a packet. Arrange the beets on the foil and drizzle with enough olive oil to coat them by tossing them (about 2 teaspoons or so). Crush one of the cloves of garlic and add it to the beets and season with Kosher salt and pepper to taste. Fold up the foil to make a water tight packet. Place it on a baking sheet and put it into a 400 degree F oven. Roast for about 20-25 min. They are done when easily pierced with a knife. Then allow them to cool.

  3. Meanwhile wash the broccoli rabe well and drain in a colander. While still wet, chop it up, running your knife through twice at right angles.

  4. Finely dice 3 cloves of garlic. 

  5. In a large saucepan heat 4 tablespoons of oil over medium heat and add the onion and red pepper flakes and sauté until the onion is soft and translucent.

  6. Add the broccoli rabe with the water still clinging to it in handfuls and sauté until it begins to wilt. Add the garlic then after 1 minute add the wine or water and cover the pan and lower the heat to medium low and continue to cook until the stems of the broccoli rabe are soft, adding more water if it becomes too dry. Turn off the heat and keep warm while you prepare the beets.

  7. When the beets are cool enough to handle remove the skins and cut into ¼ inch slices. Season with salt and pepper to taste.

  8. Transfer the broccoli rabe to a serving platter and arrange the beets on top. Drizzle with the lemon juice and extra virgin olive oil.. 

  9. Serve warm or at room temperature.


*Cooks note. Regular american broccoli is not the best substitute if broccoli rabe is noy available. Swill chard or kale, collards or any leafy greens would be better. 


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