Breakfast Beets That Are Good Enough for Dinner

Breakfast Beets That Are Good Enough for Dinner

1 lb beets
1 T butter (I like how it browns the beets, but you could also use olive oil)
handful of arugula
2 T pepitas
2 eggs, beaten
3 T feta cheese
salt and pepper
splash of balsamic vinegar or lemon juice

1. Slice the greens off of your beets, leaving about the last inch attached to the beet (use the greens in another dish). Add them to a pot and cover with water. Add t of salt and boil them until you can insert a knife. Cool. Peel the outer skin and top and slice into 1/4" rounds. (I usually do this step as soon as I bring my beets home from my CSA or grocery store. I can keep them with their peels on in the fridge for a few days and throw them into salads, etc.)

2. Melt butter in a lg skillet over medium-high heat. Add beet slices and cook until they start to turn a little brown on the edges. Add arugula and cook until wilted. Add pepitas and toss mixture around. Season with salt and pepper.Scramble egg until cooked then mix with other ingredients. Top with 2 T of feta and cook until melted.

3. Put on a serving plate and add remaining T of feta. Splash with balsamic vinegar or lemon juice to brighten flavors and serve with some crusty bread. This would also be tasty rolled up in a wrap.

Rainbow Chard and Beet Green Frittata with New Potatoes

Rainbow Chard and Beet Green Frittata with New Potatoes

1 bunch rainbow chard, choppped
greens from 3 beets, chopped
1/4 c minced onion
2 new potatoes, sliced 1/4" thick, enough slices to cover the bottom of the pan
2 T olive oil
6 eggs, beaten
1/4 c shredded cheese, I used sharp cheddar
2 T fresh dill
salt and freshly milled pepper

1. 1. Adjust oven rack to the upper-middle portion and heat to 350 degrees. Heat oil over medium heat in an oven-proof skillet; then, add potatoes.
2. Cook potatoes on both sides until browned and crisp. Remove from pan.
3. Add onion and green to pan and cook until onion is translucent.
4. Return the potatoes to the pan and toss with greens. Season with a few shakes of salt and pepper.
5. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
6.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Cut into slices. Serve warm, at room-temperature or chilled.
                            

Frittata prior to inverting on a plate

After inverting on a plate