A Spring time favorite. Usually made with red beets, but we've used less-staining golden's this time.
- beet root & greens
- garlic, minced
- vinegar, white
- extra virgin olive oil
- salt & pepper
Wash* beet greens and roots thoroughly. Trim greens from root, set aside. Place root bulbs in pot of lightly salted water and bring to boil (use enough water to cover, plus room to add greens later). Boil** approx 20 min, until softened. Add greens and boil an additional 10 min or so until tender.
Strain, remove greens and place in a bowl. Run roots under cold water and rub off skin to peel. Halve/quarter peeled roots and add to bowl with greens. Toss with olive oil, garlic, vinegar, salt and pepper. Enjoy warm or chilled.
This recipe may be adjusted to your liking, but is traditionally heavy on olive oil, vinegar and garlic!
*washing tip: soak in large pot/bowl of water, allowing sediment to fall to bottom. shake beets well to loosen any dirt. change water 2-3 times until beets are free from dirt.
**adust boiling time to the size of your beet roots. you should be able to easily poke with a fork or knife to the center.
Tip: for a larger batch, boil greens in separate pot. this way you spend less time separating them from root once strained.