advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

Photography: KATE SEARS

Source: Body+Soul, July/August 2007

Ingredients

  • 2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)
  • 2 pork tenderloins, (12 ounces each), trimmed of excess fat
  • Coarse salt and ground pepper
  • 4 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons plus 1 tablespoon red-wine vinegar
  • 2 garlic cloves, smashed
  • 2 tablespoons toasted pine nuts

Directions

  1. Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.

  2. Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.

  3. Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.

  4. In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.

  5. To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.

Related Topics