Beets and their Greens with Ginger

*Inspired by a favorite recipe from Alice Waters of Chez Panisse*

Ingredients:

• 1 bunch organic beets (with greens)

• 2 tbsp butter, ghee, or olive oil

• 1/2 medium red onion or 1 shallot, thinly sliced

• 1-inch knob fresh ginger, peeled and grated or finely minced

• Sea salt, to taste

Instructions:

1. Prep the beets and greens:

• Separate the beets from the greens.

• Wash beets thoroughly to remove dirt/sand. Trim the tops, peel if desired, and slice into 1/4-inch half-moons.

• Wash beet greens well, then chop roughly (stems can be chopped and cooked too).

2. Caramelize the onions/shallots:

• Heat a large skillet over medium heat.

• Add your choice of butter, ghee, or olive oil.

• Add sliced onion or shallots and a pinch of salt. Cook slowly, stirring occasionally, until golden and soft—about 10 minutes.

3. Add the ginger:

• Stir in the grated or minced ginger and cook for 1–2 minutes until fragrant.

4. Cook the beets:

• Add sliced beets to the pan. Stir well to coat in the aromatics.

• Cook over medium-low heat until beets are tender.

5. Add the greens:

• Stir in the chopped beet stems and greens, cooking just until wilted and tender (about 2–4 minutes).

• Taste and adjust with sea salt and the juice of half a lemon for brightness

🌿 Optional Add-ons:

• Crumbled goat cheese or feta on top

• Toasted nuts or seeds for crunch (walnuts, pepitas)

• A pinch of Red Pepper Flakes for spice

Let me know if you want to make it more of a full meal—like adding lentils, grains, or serving it over congee, polenta or quinoa!cipe from Chez Panisse*