We’re Launching Produce Possibilities this Saturday
Creamy Beets and Dill with Sautéed Greens and Ribeye Steak
Serves 3-4
Beets
1 bunch green top beets, stems trimmed off and greens set aside
2 Tbsp. olive oil
1/4 C. dill, chopped
1/2 C. heavy cream
3 Tbsp. prepared white horseradish
2 Tbsp. fresh lemon juice
1 Tbsp. shallot, minced
1 Tbsp. garlic, minced
Greens
Reserved greens from bunch beets
1 bunch spinach, stems trimmed
1 Tbsp.garlic, minced
2 Tbsp. olive oil
For Beets
Preheat oven to 375°F. Gently scrub beets, then cut into 1/2 inch cubes. Toss beets with the olive oil in a medium bowl. Sprinkle with salt. Cover pan with foil. Spread out on the foil and bake about 30 minutes. Add the dill, heavy cream, horseradish, lemon juice, shallot and garlic to a medium saucepan as well as the roasted beets. Simmer on medium heat for 5-7 minutes. Season with salt and pepper to taste. Serve at room temperature aside steak and greens.
For Ribeye Steak
Rub steaks (quantity as desired per group size) with salt, then marinate them in Drew’s Organic Rosemary Balsamic Vinaigrette Dressing & Marinade. Chill for 30 minutes to one hour. Prepare according to your taste preference (about 8 minutes per side for medium rare).
For Greens
When the steak is half done, start greens by adding olive oil and garlic to a medium frying pan on medium heat and sauté for 2 minutes. Rinse spinach with the beet greens in a colander. Shake to get the excess moisture out, then add to the pan and sauté for 5 minutes, turning frequently until wilted. Sprinkle with salt to taste. Serve warm aside steak.
