Sautéed beet green and polenta bowl
Prep time
Cook time
Total time
With a little planning this bowl makes a great weeknight dinner. Roast the beets the night before, and soak the polenta. Dinner can be ready in about 20 minutes the next night.
Serves: 4 servings
  • For the Polenta:
  • 4 cups water
  • 1 cup polenta or medium grind cornmeal (Bob's Red Mill makes a great version)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 4 ounces goat cheese (optional)
  • For the beets:
  • 1 bunch beets, with greens attached
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, chopped
  • 1 teaspoon sherry vinegar
  • ½ teaspoon kosher salt
  • For the parsley sauce:
  • 1 cup finely chopped Italian parsley
  • 1 clove garlic, grated on a microplane or finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon sherry vinegar
  • salt and pepper to taste
  1. Place the 4 cups of water in a large saucepan, add the polenta and stir to combine. Let sit at least 4 hours or up to overnight.
  2. Pre-heat the oven to 400 degrees. Remove the greens close to the stem end and set aside. Lightly scrub the beets under cold water to remove any excess dirt. Place the beets on a large piece of aluminum foil and coat with 1 tablespoon of olive oil. Season with ½ teaspoon of salt, wrap the foil around the beets and then place them on a large baking sheet. Roast the beets for 30-45 minutes or until you can easily pierce them with a fork. Let the beets cool slightly, then rub the skins with a damp paper towel, the skins should peel off easily. Cut the beets into quarters or slice them if they are large.
  3. While the beets are roasting prepare the polenta. Bring the soaked polenta to a boil over medium heat, stirring constantly. Once it reaches a boil, reduce the heat and cook, stirring occasionally until the polenta has thickened about 15-20 minutes. If you choose not to pre-soak the polenta expect the porridge to take 30-45 minutes. Add the salt and goat cheese if using. Taste and adjust the seasoning if desired.
  4. Cut the stalks off the greens and thinly slice them. Coarsely chop the leaves and set them aside.
  5. In a large skillet, heat the remaining tablespoon of olive oil and chopped garlic over low heat until the garlic starts to sizzle lightly but don't allow it to brown. Add the stalks to the pan, increase the heat slightly and stir until the stalks start to soften 3-4 minutes. Add the greens and cook for another 1-2 minutes until they wilt. Stir in the salt and sherry vinegar, taste and adjust seasonings as desired.
  6. For the parsley sauce, combine all the ingredients in a small bowl and season to taste with salt and pepper.
  7. To serve, spoon the polenta into a bowl, top with the beets, greens and a drizzle of the parsley sauce.
  8. Note: The polenta will thicken as it cools. If you need to loosen it up, just add a bit of water and stir well until you get the desired consistency.
Recipe by Scaling Back at