Poached Baby Beets with Mixed Microgreens

Poached Baby Beets with Mixed Microgreens

Servings: 4 

Source: Culinary Vegetable Institute at The Chef's Garden



  • 1 pound mixed beets, scrubbed, tops and root ends trimmed
  • ¼  cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vinegar
  • ½ pack mixed microgreens



  • Preheat oven to 350°.
  • Place beets in a shallow baking dish. 
  • Submerge in water and bring to a simmer on the stove.
  • Poach in the oven until beets are tender and a paring knife inserted into the center meets no resistance, 50-60 minutes.
  • Let beets cool slightly, then peel with a linen or napkin by simply removing the skin. 
  • Cut beets into 6 wedges and arrange on a platter.
  • Whisk lemon juice, vinegar, and olive oil in a small bowl; drizzle over beets.
  • Garnish with micro greens and season with salt. 


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