I had picked up some beets from a produce market the other day. I have made this dish many times and it seemed like a good time to make it again. It is so tasty and easy to make. You just have to give the flavors time to develop.

This is a recipe that my friend, Martha, made for us one chilly autumn afternoon, many years ago. The amounts are random for a reason. Just use what you have- more or less – and let the flavors blend together gently. That is what Martha did. As the dish cooks the potatoes pick up color from the beets. Pretty color.

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. Miss you, my beloved friend.

Martha’s Beets

Oil

2 Onions, chopped

Potatoes, cut in big chunks, peeled, if desired, about 2 lbs.

1 bunch beets, with greens*

Chicken or vegetable  stock, 2-4 cups, using as needed

Parsley

Salt and pepper

Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up beets into chunks. 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.