Compliments of: Acacia Larson MPH, RD, CD
*Indicates preference for ingredients that are grown or produced locally
Makes about 6 Cups
This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese instead of crème fraiche. I like Estrella’s Winochee River Blue, Feta, or Beecher’s Cheese Curds.
*1 bunch beets with greens
2 tablespoons butter or oil
*6 large cloves garlic, chopped
*1 1/2cups Cracked Emmer
*1/2 cup white wine
3 1/2 cups vegetable broth
*1/4 cup chopped fresh parsley
Salt and pepper to taste
*6 ounces crème fraiche, or sour cream
1 cup toasted walnuts, chopped
~ 3 teaspoons toasted walnut oil
Chop the beets from their greens, scrub beets under running water and trim off any rough spots or root hairs with a sharp knife (no need to completely peel). Chop beets into roughly 1/2 inch pieces. Wash the beet greens, trim off the stems, and chop the leaves into 1/2 inch strips.
Heat a large pot over medium heat. Melt the butter and add the garlic. Sautee for 1 minute, stirring frequently. Add the Cracked Emmer and cook, stirring frequently for 4 min. to toast the grains. Add wine and stir until absorbed (30 seconds). Add 1 cup of broth and the chopped beets. Stir until absorbed (1 min), then add 1 cup of broth and stir frequently until mostly absorbed (4 min). Repeat with 1 more cup of broth. Cook for 4 min. then add the beet greens and the last ½ cup of broth and cook 4 min. more. Taste and add salt & pepper as needed. Stir in parsley and serve hot or warm, topping each portion with 1-2 Tb. of crème fraiche, about 2 Tb. toasted walnuts, and drizzle with toasted walnut oil (~ ½ tsp. per serving).