This recipe is the epitome of what it means to #eatlikeafarmer. The entire vegetable is used, from the beet root to those gorgeous leaves, and the natural earthy sweetness of the beets taste even better when paired with balsamic vinegar, red onion, and tarragon. This recipe is adapted from the Food 52 Genius Recipes Cookbook.
BALSAMIC BEETS AND GREENS
I love this recipe because it is truly root-to-leaf, and makes wonderful use of (typically forgotten) beet greens.
Serves: 4-6 people
- 1 medium red onion, cut into thin crescents
- 4 to 5 fresh beets with tops, roots scrubbed, trimmed, and cut into bite-sized wedges and greens chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 2 sprigs fresh tarragon, leaves finely chopped
- Coarse sea salt and freshly ground black pepper
- Prep the beet roots and put into a large bowl along with the chopped onion, balsamic vinegar, butter (or olive oil), tarragon, and salt. Prep the beet roots and put into a large bowl along with the chopped onion, balsamic vinegar, butter (or olive oil), tarragon, and salt.
- Pour the beet root mixture into a heavy pan wide enough to hold the vegetables in a snug single layer. Pour in enough water (about 1.5 cups) to barely cover the vegetables and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 25 minutes, or until the beets are nearly tender.
- Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and the beets are fork-tender (10-15 more minutes). Add the beet greens, reduce heat, and simmer, covered, for 5 minutes.
- Uncover and turn the greens over so they mix with the roots and onions. Season to taste with salt and pepper. Simmer for a few more minutes more until the roots and greens are beautifully glazed. Serve warm and enjoy!