CSA Week 18: Baby Beets and Greens with Creamy Polenta

Last week I picked up my last CSA box of the season. I will miss them! The best (and sometimes the most challenging) thing about these weekly farm boxes has been getting some unusual things that I would not normally buy. Like these baby beets with their greens. Baby beets? Greens? What the heck do I do with those? Luckily my farmer is great at offering suggestions for some of the more seldom seen ingredients. She suggested I cook them more like hardy greens such as rainbow chard, which is exactly what I did. I sliced the little beets, chopped the greens and stems and gave them a nice sauté in a bit of butter and olive oil. If you can’t find baby beets, you can use the regular ones. Try to find them with some fresh looking greens, chop them up and sauté along with the beets. Or if you’re not a beet fan, substitute some rainbow chard instead.

One of the things I love best with greens is polenta. It soaks up all the nice juices and adds a richness that balances the greens so nicely. I topped mine with some feta and olives and a few shakes of date balsamic. This stuff is wonderful. If you can’t find date balsamic (I bought mine at ilovedatelady.com), just use any balsamic glaze instead. The little touch of sweetness at the end is just lovely.

Creamy Polenta with Baby Beets & Greens

Creamy Polenta with Baby Beets & Greens

Baby Beets and Greens with Creamy Polenta

One bunch baby beets with greens
3 tbsp. butter, divided
1 tsp. olive oil
Salt & pepper
1 cup polenta
1/2 cup castelvetrano olives (green Italian olives)
Feta cheese
Balsamic glaze

In a medium saucepan, heat three cups of water with a pinch of salt to a boil. Add the polenta and stir. Reduce heat to a simmer, cover and cook for about 10 minutes, until liquid is absorbed and polenta is tender. Stir in 2 tbsp. butter, and salt and pepper to taste. Mix until butter is melted and polenta is creamy.

Meanwhile, heat a skillet over medium heat. Melt one tbsp. of butter with the teaspoon of olive oil. Chop beets and their greens and add to the skillet. Sauté, stirring occasionally until beets are tender, about 5-7 minutes. If you like them a little softer, let them go a couple more minutes.

Start with a scoop of creamy polenta. Top with beets and greens, olives and a few crumbles of feta. Drizzle with balsamic and finish with a bit of sea salt if desired.

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