I’ve told ya I’m from the Great State of Nebraska, right? Well, we like our beets, that’s for sure.
I also am an immediate fan of any meal that has “Greens” in the title. In fact, this time of year I can’t get enough of greens, whatever the variety.
My favorite though, is beet greens–sauteed with a bit of olive oil, cracked pepper, and garlic–so when I discovered this recipe on that Magnificent Martha’s website, I knew it was a done deal.
It’s very tasty and incredibly easy to make, but what’s really awesome about it is that as you thoroughly enjoy scarfing it down, you KNOW it’s chock full of things that are really good for you.
I did a few things differently than Martha and her team, so here’s the deets:
Take 2 bunches of beets–I had 1 bunch of golden and another of red, which I chose for their spectacular looking leafy parts.
Preheat the oven to 400. Chop the greens off the beets, set greens to the side, and put the beets on a foil covered baking sheet. Roast for 45 minutes or until you can poke a knife through one quite easily.
As you allow the beets to cool for a bit, take two white meat pork chops, poke with a fork, rub with a garlic clove and salt/pepper quite well with any variety of both that you prefer (I used Himalayan Pink Salt and Tellicherry Black Pepper). Throw them on the grill.
Rub or pare the peels off of the beets, then slice all but one. Chop it and puree in a blender or food processor with 1 T olive oil, 2 t white wine vinegar, and 1 t horseradish mustard. If you are like me and very fond of sauces, add 3 T water to make it more liquidy.
As the pork continue to cook, chop greens and put into a sauce pan/skillet on low to medium heat. Stir in 1 T olive oil and garlic cloves and season to your liking. After about 5 minutes, add the roasted beets in, turn heat off, and grab your pork chops.
Arrange pork, greens, and beets on plate(s), drizzle with sauce, and ENJOY!
**serves two hungry Nebraska CornHuskers**