Some seasons make us crave certain foods – perhaps, that’s what eating with the seasons is all about. Winter for me is in root vegetables and I love them all – parsnips, sweet potatoes, carrots. One of my favorites is beets, special for their flexibility. Eat them raw, grated with olive oil and garlic or cook them by roasting, boiling or sautéing – beets are just so full of options. Let’s not forget my Russian heritage and one of our favorite comfort foods on a cold day – borsch, with beets the star player. This latest recipe came out because I felt the beet greens don’t get the respect the rest of the vegetable does, and they are just as full of nutrients. Beets are a great source of folate and manganese, and the juice has nitrate which can help lower blood pressure. Beet greens are a great source of fiber and vitamins K & A among others. I love that beets can be a chameleon. They are known for their sweetness, so adding garlic and balsamic vinegar really brings out that savory flavor and this is what this sauté is based on.
Serves 3-4.
Ingredients
– 3-5 beets with greens (more if smaller in size, less if larger beets)
– 1 small onion
– 2 garlic cloves
– 1 tbsp olive oil
– 1 tbsp sesame oil
– 2 tbsp balsamic vinegar
– 1 tbsp coarse salt
– 1 tbsp brown sugar
– 1 tbsp cumin
Directions
1. Bring to a boil a large pot of water with 3-5 beets. Lower heat to simmer, cover. Cook until beets are soft when pierced through with a knife, about 30 minutes. Drain water and cool.
2. Here’s the easy part – peel without getting your hands colored red! Cut off the ends and use paper towels to pull off the skin. When the beets are cooked, the skin will just come off easily – use tongs or fork for extra help. Chop them in large chunks and set aside.
3. Brown 1 small onion, chopped, in olive & sesame oil in a large pan.
4. Add minced garlic cloves. [I like to mince garlic early on and let it sit, the flavor will be stronger then.] Stir. Don’t burn the garlic – turn down the temperature if needed.
5. Chop the beet greens & stems. (Make sure you wash them first.) Add to the pan, stir.
6. Add 2 tbsp balsamic vinegar, stir.
7. Now for the spices – add 1 tbsp salt, 1 tbsp brown sugar, 1 tbsp cumin. Cumin really sings a nice duet with balsamic vinegar.
8. For the final – and most important touch – add chopped beets, stir. Let the sauté cook for another few minutes. Serve with a sprinkle of lemon juice. Enjoy!
