This recipe is a wonderful way to enjoy beets’ earthy flavor on a warm summer’s day. Boiled in salt water and dressed with extra virgin olive oil and vinegar, they are as delicious as they are easy to prepare. While beets are prized for the root, their leaves and stems are edible as well. This recipe walks you through how to prepare all parts.
Ingredients
- 1.5 pounds beets
- 1 tablespoon of salt
- Water for boiling the beets
- 6 tablespoons extra virgin olive oil
- 3 tablespoons wine or cider vinegar
Preparation
- Using a sharp knife, separate the stems and leaves from the beet root
- Wash the greens and stems
- Cut the stems into 4 inch pieces
- Place the stems, leaves, and salt in a large pot of water and boil for 30 minutes
- Place the beet roots unpeeled in a separate pot of water and boil for 45 minutes, until tender (once you can pierce a knife through the beet)
- Strain the stems and greens
- Once the beets are soft, run them under cold water until cool enough to handle
- With a sharp knife cut the top of the beet
- If the beet has a little “tail”, you can repeat the process on the other end
- Once you have removed the top of the beet, apply light pressure with your fingers to the sides to slip off the skin. It should come off very easily once the beet has been boiled
- Depending on the size of the beets, cut into halves or quarters and place on a serving plate or bowl over the greens
- You can choose to pour the olive oil and vinegar over the plate of beets or serve undressed and place oil and vinegar on the table, allowing each person to dress their beets to their liking
