Fresh beets with their greens are so lovely (visually and for the taste buds). Here is a recipe inspired by one on Genius Kitchen that skips the roasting or boiling steps as beets, like their carrot friends, are wonderful thin sliced or shredded and raw! Works as a cracker alternative too, with some nice cheese.
You can shift the marinade to fit your tastes and pantry or once all your beet greens are gone, you could toss the marinated beets with chopped kale for a all cold salad.
Ingredients
Balsamic Marinade
- 1/3 cup balsamic vinegar (or other for different flavor)
- 2 Tablespoons olive oil
- 2-3 teaspoons maple syrup or honey
- 1/2 teaspoon mustard
or Teriyaki Marinade
- 1/3 cup Soy Sauce or Tamari
- 1/3 cup Marsala cooking wine
- 2-3 teaspoons maple syrup or honey
- 1-2 cloves garlic or garlic scapes, chopped finely
- 1 -2 teaspoons of Ginger, chopped fresh/frozen or dried
2 lb fresh beets & greens
Garlic or Garlic Scapes
2-3 teaspoons of your choice of fat for sauteing (Roasted chicken or pork fat is ideal)
2-3 Tablespoons lemon juice
salt & pepper
Directions
Take greens off beets and set aside. Slice beets thinly or shred them.
Whisk together marinade ingredients, vinegar, olive oil, syrup and mustard, in a bowl and add beets. Toss and marinate at room temperature for at least 1 hour or longer in the fridge.
When ready to eat, heat the oil over medium heat in a large skillet. Add chopped garlic and saute for a minute or so, then add the greens, lemon juice, salt and pepper to taste. You can leave the greens whole if small or chop lightly.
Cook for 2-3 minutes, stirring well, if you like them more well done cover and cook until the greens are wilted, a few more minutes.
Top the hot greens with the beets and vinaigrette. And perhaps with a little chevre or feta cheese, if you are feeling decadent.