- Amanda
Thrifty in the kitchen. Generous at the table. That would be the cooking mantra I grew up with.
If you bought beets, you'd use both the tops and the roots. Here I'd like to share two beet recipes my mother and grandmother have been making this summer. When I was visiting my mother in Florida, she whipped up a batch of gingered beet pickles every couple of days, and served them with sandwiches at lunch, and on burger night. They come from Matt Lee and Ted Lee's latest book The Lee Bros. Simple Fresh Southern.
My grandmother, who also makes the Lee Bros. pickles, steams beet greens in water and dresses them with a little balsamic vinegar, salt and pepper. The sour cream dressing is one she makes for salads. I combined the two. Because isn't that what's supposed to happen to family recipes?
Warm Beet Greens with Sour Cream Dressing
Adapted from Helen Getz, my grandmother
Serves 2 to 4
- 1/2 cup sour cream (not lowfat)
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Greens from 2 bunches (8 to 10) medium beets, trimmed and washed
See the full recipe (and save and print it) here.
Adapted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee
Makes 1 quart
- One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 1/4 pound beets, peeled and very thinly sliced (using a mandoline, if you have one)
See the full recipe (and save and print it) here.
At my grandmother's table with my husband, kids, and sister, Rhonda. My mother, in the kitchen of our old house.
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amanda
Before starting FOOD52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addie.
Some past articles from this author you'll love:
Amanda's Beat Up Baking Sheet
Friday Night Dinner Party I
Advice for Future Food Writers
19 Comments on Beet Greens and Beet Pickles:
Just made the greens salad with goat yogurt instead of the sour cream I didn't have-- and it was delicious! Thanks for a great recipe. I'll try to make the pickles tomorrow :)
I adore the Lee Bros. and their latest cookbook. I have made almost all of the pickle recipes so far, along with about 37 versions of their fresh buttermilk cheese.
Were the 37 versions of their fresh buttermilk cheese in The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor? I looked at the table of contents on Amazon.com, but couldn't really tell. I'd love to try all 37 versions and want to get the right book! :)
Oh, but thank goodness for family recipes. I had no idea beet greens could be so tender! That was a lovely lunch. All smiles over here.
Oh, but that goodness for family recipes. I had no idea beet greens could be so tender! What l lovely lunch I just had, thank you!
Our farmers market has been selling bietola greens, a variety from Tuscany that are called kale but are actually part of the beet family. They would be great prepared like these beet greens, and are also delicious raw and are my new favorite salad green.
My favorite food!! Thanks Amanda.
Both of these recipes sound wonderful, but I'm especially excited about the beet pickles. A pate sandwich with pickled beets is one of my favorite treats, and I think I'm going to give these a try!
Amanda is a co-founder of Food52.
added 10 months agoGreat idea -- adding it to my list.
Oh, just in time! I harvested a big batch of chioggias yesterday from my garden, I have tons of greens. I usually just eat them raw, but I have so many, I'll try the pickled beets on my next harvest. Can't wait!!
Amanda is a co-founder of Food52.
added 10 months agoLucky you!
Any recipe from your grandmother is one I want to try - love the beet pickles too. Thanks for sharing!
Amanda is a co-founder of Food52.
added 10 months agoI will tell her you said so!
Yum. Just yum. You have a great Gramma.
Amanda is a co-founder of Food52.
added 10 months agoShe is pretty great -- lots of spunk for someone in her 90s.
That jar of beet pickles is almost too pretty to open. Will be making them soon (and the greens!). Love the Lee Bros.
Amanda is a co-founder of Food52.
added 10 months agoGlad to hear -- and yes, I love them, too. We've been friends for years.
Love both of these recipes, Amanda. The beet pickles remind me of the ones that my mom cans every year -- they're so versatile and addictive. She pickles hers with clove and cinnamon stick and sometimes leaves the beets in 1" chunks. I'll suggest that she try a batch with ginger when she makes them later this summer.
Amanda is a co-founder of Food52.
added 10 months agoThe ginger adds nice snap.
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