Southern Beets & Greens With Chevre Spoonbread Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Trim the tops and roots off the beets and wrap them in foil. Roast for 45-60 minutes, or until tender.
• STEP 2.While the beets are roasting, heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• STEP 3.Add the greens to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
• STEP 4.In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, eggs, and melted butter.
• STEP 5.Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chevre.
• STEP 6.Pour the batter into a greased baking dish and bake for 25-30 minutes, or until golden brown and set.
• STEP 7.Once the beets are cool enough to handle, peel off the skins and cut into wedges. Toss the beets with the cooked greens.
• STEP 8.Serve the beets and greens alongside slices of the chevre spoonbread. Enjoy!

Cooking Tips

• You can use any type of greens for this recipe, such as kale, collard greens, or Swiss chard.
• To make the chevre spoonbread even more flavorful, you can add chopped fresh herbs, such as thyme or rosemary, to the batter.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the beets and greens alongside slices of the chevre spoonbread for a complete meal.
• This dish pairs well with grilled or roasted meats, such as chicken or pork.