Martha’s beets

Martha’s Beets

Martha’s Beets

I had picked up some beets from a local farmer the other day. I have made this dish many times and it seemed like a good time to make it again.

This is a recipe that my friend, Martha, made for us one chilly autumn afternoon. The amounts are random for a reason. Just use what you have- more or less – and let the flavors blend together gently.

I have been lucky enough to spend some time with Martha this week . She has been my best friend forever. She is one of the best people I have ever known. I feel truly blessed to have her in my life.

Full of earthiness and great fresh flavors it is always a favorite of mine. I always think of her, with great affection, when I make it. Love you, Martha. So glad we got together.

 

 

Martha’s Beets

Oil

2 Onions, chopped

Potatoes, cut in big chunks, peeled, if desired

1 bunch beets, with greens*

Chicken or vegetable  stock

Parsley

Salt and pepper

Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up larger beets, if desired. In large pot cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.

* If you can’t find beets with greens, or if you like more greens, you can also add red Swiss chard in place of the beet greens.

Martha’s Beets

Martha’s Beets

I had picked up some beets from a local farmer the other day. I have made this dish many times and it seemed like a good time to make it again.

This is a recipe that my friend, Martha, made for us one chilly autumn afternoon. The amounts are random for a reason. Just use what you have- more or less – and let the flavors blend together gently. It is perfect for warming you up on a chilly day.

Full of earthiness and great fresh flavors it is always a favorite of mine. I always think of her, with great affection, when I make it. Love you, Martha. So glad we got together over the weekend.

 

 

Martha’s Beets

Oil

2 Onions, chopped

Potatoes, cut in big chunks, peeled, if desired

1 bunch beets, with greens*

Chicken or vegetable  stock

Parsley

Salt and pepper

Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up larger beets, if desired. In large pot cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.

* If you can’t find beets with greens, or if you like more greens, you can also add red Swiss chard in place of the beet greens.