Pickled Golden Beets and Greens - Recipe
This Saturday at the Farmer's Market there were young golden beets. There was also green garlic, which is really just young garlic that has not matured and divided into cloves yet. I decided to make a dish to incorporate both the beets and their greens with the young garlic. I pickled the beets on the stove with the garlic, and then steamed the greens just to make them bright. I made a dressing with the left over pickling liquid and the rest is history.
12 Young Golden Beets (1 1/2-inch) with Greens
1 tsp. Palm Oil
6 Green (Young) Garlic Bulbs (3 T. diced)
1/2 Small Yellow Onion diced
1 c. Apple Cider Vinegar
1 1/2 c. plus 2/3 c. Water
1/3 c. plus 2 T. Organic Palm Sugar
1/2 tsp. Salt
1 tsp. Butter
Wash beets and greens. Slice off the roots and greens from the beets. Slice the beets thinly with skins on. Remove stems below beet leaves and discard, then tear the leaves into pieces as if for a salad. Add Palm oil to a sauté pan on medium heat then add garlic and onion. Sauté until clear. Add vinegar, 1 1/2 c. water, beets, 1/3 c. sugar and salt. Simmer till beets are tender stirring occasionally. Depending on the thickness of the beets check for doneness after 20 minutes. Remove beets with a slotted spoon and set aside. Add the remaining 2 T. sugar. Simmer till it begins to get syrupy and add butter. Stir and simmer about a minute till glossy. Add sauce to the beets. Put greens and 2/3 c. water to the pan. Cover and steam just till bright green and drain. Place the greens on a serving platter and spoon the beats and sauce over the top.
Pickled Golden Beets and Greens
(Serves 6-8)12 Young Golden Beets (1 1/2-inch) with Greens
1 tsp. Palm Oil
6 Green (Young) Garlic Bulbs (3 T. diced)
1/2 Small Yellow Onion diced
1 c. Apple Cider Vinegar
1 1/2 c. plus 2/3 c. Water
1/3 c. plus 2 T. Organic Palm Sugar
1/2 tsp. Salt
1 tsp. Butter
Wash beets and greens. Slice off the roots and greens from the beets. Slice the beets thinly with skins on. Remove stems below beet leaves and discard, then tear the leaves into pieces as if for a salad. Add Palm oil to a sauté pan on medium heat then add garlic and onion. Sauté until clear. Add vinegar, 1 1/2 c. water, beets, 1/3 c. sugar and salt. Simmer till beets are tender stirring occasionally. Depending on the thickness of the beets check for doneness after 20 minutes. Remove beets with a slotted spoon and set aside. Add the remaining 2 T. sugar. Simmer till it begins to get syrupy and add butter. Stir and simmer about a minute till glossy. Add sauce to the beets. Put greens and 2/3 c. water to the pan. Cover and steam just till bright green and drain. Place the greens on a serving platter and spoon the beats and sauce over the top.
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| Green Garlic |
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| Golden Beets |
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| Pickling beets on stovetop. |
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| Steamed Greens |
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| Pickled Golden Beets and Greens |
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