Prep 15 mins
Cook 30 mins
If you like beets, you have to try this! My husband and I love it, very garlicky, very good. My notes on the recipe say it was created by Karen Mintzias, and whoever she is, she should be thanked!
- 4 medium beets with greens
- 2 large potatoes
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 lemon, juice of
- salt and pepper, to taste
- Note: You can cook all three of the main ingredients in separate pots, but I hate doing dishes, so here's how I do it.
- Remove the beet greens, clean and cut into 1 inch slices. Boil till wilted and tender, scoop out with a slotted spoon, drain and set aside.
- In the same boiling water, cook the two potatoes until tender. Scoop out and set aside to cool.
- Then boil the washed beets until tender. Rinse, let cool, then slip off the roots and skins.
- Peel potatoes and cut into bite size chunks. Add to a mixing bowl with the beet greens. Cut the beets into similarly sized chunks, add to the bowl.
- Mince or press the four SMALL cloves of garlic and mix whisk together with olive oil and lemon juice. NOTE: taste the dressing and adjust the olive oil/lemon juice ratio to your own taste. Also, feel free to cut back on the garlic if you aren't dating a vampire.
- Pour the dressing over the salad and toss together. Season with salt and pepper and serve immediately.
This was really good - the whole family gobbled it up! The potatoes turn out definitely rosy, however, so don't be surprised. Highly recommended. Update: Made this following the author's recommendations on cooking the beet greens, potatoes & beets. It worked perfectly. The only change I made was to use good quality balsamic vinegar instead of lemon juice.
This is really good, especially using beets freshly pulled from the garden, as their earthy sweetness adds an essential layer of flavor. Simple, healthy, and delicious, which are all the criteria I usually have! I don't agree that all three elements can be cooked in the same water in the same pot, as the greens do stick to the sides and need to be drained and rinsed out, plus the beets and the potatoes need to be started in cold water, not hot water. Be sure you use waxy potatoes for this, not russets. I cooked and drained and shocked the greens, started a fresh pot of cold water with both the beets and the potatoes in it, checked doneness every 10 minutes with a metal skewer, and removed each root/tuber as it was cooked. The beets finished cooking before the potatoes. Also, be sure to season the water liberally with salt, especially for the greens. The beets and potatoes can be cooked ahead and marinated in the dressing, and the cooked greens added later so the lemon doesn't brown them. We had this because I was looking for a potato side to go with grilled flank steak and grilled asparagus, plus I had a few smallish beets with tops from the garden. The whole meal came together well.<br/>Thank you, Karen Mintzias, whoever you are!