Chitchat and the occasional in-depth analysis about fiber, knitting, spinning, crochet, cooking, feminism, self-image, and a modicum of personal blathering.

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Sunday, June 06, 2010

Beets with wilted greens

I love making this beet dish and everyone who has tried it loves it too!

When you select your fresh beets, make sure you get ones with good greens attached. Make sure the greens are free of holes and in good condition.

Beets with Wilted Greens

1 bunch fresh beets (Golden beets make this a particularly attractive dish)
One shallot, sliced thin.
Balsamic vinegar
Olive Oil
Fresh Ginger (optional)
Sea Salt
Black Pepper
Skillet or Saute Pan with a lid that fits.

Remove greens from beets and set aside in water. Scrub beets well and cube. Add enough olive oil to a skillet to cover the bottom and add beets and shallot. Toss and saute', adding salt, ginger, and pepper to taste. Cover until done. Add balsamic vinegar to taste when beets are almost completely cooked. (If you're using golden beets, I recommend white balsamic but it probably doesn't make that much difference.)
Making sure your greens are very clean, remove stems and cut leaves into bite-sized pieces. Rinse and drain well. Add to pan with beets and cover. Leave on medium heat until greens wilt. Toss once or twice then remove from heat and serve.

Shown here using Golden Beets

1 comment:

April D said...

Sounds good! I can't wait to try :D