Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Presnitz Is Love
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut into 6 inche long pieces.

Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside.

In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats.

IDEAS YOU'LL LOVE

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Pickled Beets

Recipe courtesy of Alton Brown

Kale with Roasted Beets and Bacon

Recipe courtesy of Guy Fieri

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Herb Crusted Goat Cheese and Heirloom Beet Salad

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking