Beets + Beet Greens

I love when the CSA deliveries start. Not only because it means fresh vegetables in the fridge every week, but also because it leads to the occasional WTF moment. One recent shipment included something I'd never seen before, let alone cooked with: garlic scapes. The scape, which looks a little like an alien tentacle, is the top of the garlic plant, and when it's cut up and sauteed, it has the texture of green beans with a light garlic flavor. I sauteed them with beet greens (beets were also in the shipment) and green onions, and then served it all with cut up beets over black rice.

Total time to cook: 30 minutes (including time to cook the rice)
Makes two servings

6 small beets, with the tops trimmed so about an inch of the stalk is left
2 garlic scapes, with the very tough ends removed and cut into one-inch pieces
The greens from the beets, cut into one-inch pieces
2 green onions, finely chopped
2 tbsp olive oil, divided
Juice from one lime
2 servings worth of black rice
Garlic scapes, in all their weird glory
Chopped green onions and garlic scapes
Beet greens

- Get the rice cooking right away per the instructions on the package. If it finishes before the rest of the vegetables are done cooking, keep it covered and set it aside.
- In a medium pot, bring water to boil. When it's boiling, put the beets in and turn the heat to low. Simmer for about 15 minutes, or until they're tender.
- When the beets are done, drain and let them cool. When they're cool enough to handle, peel them (I run them under cold water and the skin usually comes right off) and cut into one-inch chunks. Set aside.
- In a medium pan, heat one tablespoon of olive oil over medium heat. Add the onions and garlic scapes and cook until the scapes start to soften, about five to seven minutes.
- Add the beet greens and cook until they soften and start to brown a little.
- In a small bowl, whisk together the remaining olive oil, lime juice and some pepper to taste.
- Divide the rice into bowls and then layer the greens and beets on top.
- Drizzle the lime dressing over the greens and serve warm.

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