Martha’s Beets

Martha's Beets

Martha’s Beets

I had a great time on Sunday teaching a class on cooking with root vegetables. Thanks to Bonnie Twaddle and the staff and volunteers at the Nature Center at the University of Mount Union. We had a sold out crowd and it was, as always, a pleasure to be there. One of the dishes I made was a beet dish created by my dear friend, Martha Shaw. Its an earthy blend of just a few simple ingredients but it taste really amazing. Hope you enjoy it as much as I do. The potatoes absorb color from the beets making this a visually stunning dish.

Martha’s Beets

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.


2 Onions, chopped

Potatoes, cut in big chunks, peeled, if desired

1 bunch beets, with greens*

Chicken or vegetable  stock


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.

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