Reprinted from Blue Apron
This unique dish takes advantage of everything beets have to offer — the leafy greens fleck the savory pancakes, and the sweet roots make a jewel-like side salad. Ricotta cheese in the batter creates a fluffy texture, while toasted walnuts on the side add a touch of crunch. For added protein, we used amaranth, a tiny seed that looks like a grain.
Makes 2 servings; About 535 calories per serving
8 baby beets with greens
3 tablespoons walnuts
2 cloves garlic
1 yellow onion
1 bunch parsley
2 tablespoons champagne vinegar
¼ cup amaranth
½ cup part-skim ricotta
¼ cup grated parmesan cheese
¼ cup whole wheat flour
1 teaspoon baking powder
Heat 2 pots of salted water to boiling on high. Wash and dry the fresh produce. Trim the green tops off the beets (rinsing again to remove any residual dirt, if necessary) and roughly chop. Leave the beetroots whole. Roughly chop the walnuts. Peel and mince the shallot; then place it in a bowl with the champagne vinegar. Peel and small dice the onion. Pick the parsley leaves off the stems and reserve the stems.
When the water in 1 pot boils, add the amaranth. Cook 27 to 30 minutes, or until tender. Drain thoroughly.
When the water in the second pot boils, add the beets and parsley stems; cook 23 to 25 minutes, or until tender when pierced with a knife. Drain the beets, discarding the parsley stems. When cool enough to handle, but still warm, use a paper towel and your fingers to peel the skins off the beets. (Be careful as the beets will stain.) Trim and cut the beets into wedges. In a bowl, toss them with the shallot-vinegar mixture and about 2 tablespoons of olive oil. Season with salt and pepper to taste.
While the amaranth and beets cook, toast the walnuts and cook the vegetables. In a large pan, toast the walnuts on medium-high 1 to 3 minutes, or until toasted and fragrant, stirring; transfer to a bowl. In the same pan, heat a little olive oil on medium-high until hot. Add the onion and garlic; cook about 2 minutes, or until softened. Stir in the chopped beet greens and cook 4 to 5 minutes, or until softened; season with salt and pepper to taste. Transfer to a plate and wipe out the pan.
In a large bowl, combine the ricotta, egg, Parmesan cheese and ¼ cup of water. Stir until blended; then add the whole wheat flour, baking powder and cooked amaranth. Stir in the cooked beet green mixture and season with salt and pepper. In the reserved pan or a nonstick pan, heat a little olive oil on medium until hot. Once hot, add large spoonfuls of batter to make about six 3-inch pancakes. Cook 3 to 4 minutes per side, or until browned and cooked through, flipping with a spatula.
Very roughly chop half the parsley leaves before adding them to the marinated beets along with the walnuts. Toss to coat and season with salt and pepper to taste. To plate the dish, divide the pancakes between 2 plates. Serve with the beet and walnut salad. Garnish with the remaining whole parsley leaves. Enjoy!