beets: always the best ::::
It’s been a while. Come with me to cook one of my favorite vegetables: beets. Full of earthiness, a firm bite that gives just little, and its stigmata of purple left in its wake. Now, add some ginger. This is a great dish warm or at room temp. Eat as a salad or side dish. Or, even better, on an open-faced sandwich with hummus and pickles — trust me, it’s good. What I love about this beet recipe is that there is no waste. I all too often cut off beet greens with the intention of using them later, but usually forget until it’s too late, greens wilty or dried up. The sweet beet roots and bitter greens are both used in this recipe, nicely contrasting each other.
gingered beets recipe (key sir tibs)
Author: story of a kitchen
Recipe type: vegetable
Cuisine: ethiopian
Prep time:
Cook time:
Total time:
I'm not sure where I got this recipe. I had only the ingredient list, but no instructions on how to cook. I figured out something that seemed to work.
Ingredients
- ¼ cup avocado oil (or less)
- 1 pound beets, greens removed
- beet greens from above beets - cut into 1 cm pieces of stem, and tear up leaves
- 1 large red onion, finely diced
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger paste or finely minced fresh ginger
- one large ripe tomato, tough stem end removed
- 1 to 2 teaspoons salt
- ½ cup water
- fresh herbs or green onions, finely chopped
Instructions
- Preheat over to 400 deg F. Wrap each beet with foil and put into a deep pan. Roast until beets soften slightly, about 45 minutes, more or less, depending on your beet size. Allow to cool slightly, peel (peels should slip right off), then chop into one-inch cubes.
- While beets are roasting, heat oil in pan, and cook beet greens and onions until softened, about 8 minutes.
- Add beet greens, with garlic and ginger and cook until fragrant.
- Add in beet cubes and stir to combine.
- Smash the tomato in your hands and add to mix. Add salt and water. Cook for at least 5 minutes to meld flavors and evaporate some of the water. Taste for salt correction.
- Sprinkle on the fresh herbs/green onions.
- Serve warm or at room temperature.
