This recipe was submitted to Root Radical by CSA member Kate, but adapted by Kate’s friend Holly from The Modern Vegetarian Kitchen by Peter Berley.
Balsamic Glazed n Braised Beets and Greens
Ingredients
- 1 medium red onion cut into wedges or crescents
- 4-5 fresh beets more if you’re using smaller beets, enough to cover the bottom of your pan in a snug layer with tops*, roots trimmed, and cut into wedges
- Beet greens chopped*
- 3 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 2 sprigs fresh thyme stems removed
- Coarse sea salt
- Freshly ground black pepper
Instructions
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In a heavy pan that has a cover, arrange the beet slices and onion so that they fit snugly on the bottom of the pan. Add the vinegar, oil, thyme, and 1/2 tsp salt. Toss and then pour enough water over top to just cover the vegetables, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 20 minutes or so, until the beets are nearly tender, but not quite.
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Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and the beets are fork-tender.
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Add the beet greens, reduce the heat again, cover, and simmer for 5 minutes.
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Uncover and turn the greens over so they mix with the beets. Add pepper and salt to taste. Simmer for 2 minutes more and serve.
Recipe Notes
*If you can’t get beets with the tops still on you could probably substitute other greens such as collards, chard, mustard greens, or, OK, twist my arm: kale – but I wouldn’t use spinach, as I don’t think it’s tough enough for this job.