Some people just hate beets. Simply hearing the word “beet” makes these folks run for the hills. To us, though, that word induces an opposite response, one that involves salivating with delight. That’s because we know the heavenly taste of a freshly roasted, sweet beet. In case you were one of the people shuddering with fear, we’re not talking about the canned or pre-cooked variety, but even those aren’t so bad depending on how you use them. If you’re one of these people that want nothing to do with beets, try the golden variety. You’ll be a convert! Golden beets do taste very similar to red beets, but honestly some people won’t even know it’s a beet until you tell them. These guys could easily pass for some other root vegetable. Whatever beet prejudice you have will be assuaged.
This side dish was inspired by the Oprah Magazine Cookbook. In the book, it actually calls for turnips and turnip greens, but a quick trip to the farmers market changed some things around. There were golden beets just screaming to be picked up, and not far away, there was a mound of broccolini. If you’re not familiar with broccolini, it’s the “junior” version of broccoli with taller, slimmer stems and smaller florets. This recipe couldn’t be easier to make, and the outcome was breathtaking. You’ll want to share this one with as many people as possible. In fact, this would make a perfect addition to the meal for your next dinner party. The first thing that came to mind after the first bite was Thanksgiving! Trust that you’ll see a serving of this dish next to the turkey and cranberry sauce. It’s that good.
Sauteed Golden Beets & Broccolini – Serves 6 (Adapted from Oprah Magazine Cookbook)
6 medium golden beets, with stems and greens
2 pounds broccolini
4 cloves garlic, minced
1/3 cup fresh parsley, chopped
1 teaspoon ground fennel
1/2 teaspoon whole fennel seeds
Black pepper, to taste
Kosher salt, to taste
1. Bring a large pot of salted water to a boil. Meanwhile, remove stems from beets, peel, and cut into quarters. Toss them into the pot of water and cook for about 6 minutes. As the beets are boiling, roughly chop the beet greens and add to the hot water with the beets.
2. Just as the beet greens begin to wilt, approximately 1 minute, add the broccolini to the same pot. Let cook until just tender, about an additional 5 minutes. Drain pot, set vegetables aside.
3. In a separate, large pan, heat about 3 tablespoons of olive oil over medium-high heat. Add garlic, parsley, and the ground and whole fennel seeds. Saute until the garlic beings to brown, about 1 minute, stirring constantly. Add the drained greens, broccoli, and beets to the pan. Cook for an additional 8-10 minutes, or until the greens are fully tender and just begin to stick to the pan. Drizzle with more olive oil if desired. Salt and pepper to taste.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Never Just One Version
Susan’s Test Kitchen
Making Use of Leftovers
The Great Bean Debate
When Chili Is Not Quite Chili