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
- 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
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.
Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and the beets are fork-tender.
Add the beet greens, reduce the heat again, cover, and simmer for 5 minutes.
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.
*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.