4 beets, roasted
4 bunches beet greens
½ sweet yellow onion, roughly chopped
3 – 4 cloves crushed garlic
Balsamic vinegar to taste
Salt & Pepper
*Dash hot sauce (Optional)
**Hollandaise sauce (Optional: Can make home made or buy packaged Hollandaise sauce.)
Cut greens off of the beets leaving about 1” of stem on the beet and scrub the beets. Then chop stems and greens and set aside. Toss beets in olive oil, salt and pepper. Roast in 350° oven until done, about 45 minutes, or you can roast them on the grill. After beets are done remove from oven, cool a little and cut off the root and stems, peel them, then cover and keep warm. Chop right before plating.
In a skillet add olive oil and heat to med high heat. Sauté onion and garlic in the olive oil until translucent. Add beet stems and greens, Balsamic vinegar, salt and pepper and sauté until tender. Add dash of hot sauce (optional).
While greens are sautéing, poach four eggs. I use a wok with about a teaspoon of white balsamic vinegar added to the water. Remove eggs and drain on a paper towel.
Arrange greens on plate; add chopped roasted beets on top of greens. Top greens and beets with poached eggs.
•Can add sprouts on top of poached eggs.
•*Can top poached eggs with Hollandaise sauce
The following Hollandaise sauce recipe is courtsey of website: http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
**Foolproof 2-Minute Hollandaise
|Yield:||makes about 1 1/2 cups|
|Active time:||1 minute|
|Total time:||2 minutes|
- 1 egg yolk (about 35 grams)
- 1 teaspoon water (about 5 grams)
- 1 teaspoon lemon juice from 1 lemon (about 5 grams)
- Kosher salt
- 1 stick butter (8 tablespoons, about 112 grams)
- Pinch cayenne pepper or hot sauce (if desired)
- Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
- Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). If you don't have an immersion blender, you can use a regular blender slowig pouring the melted butter. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.