So, you know how sometimes you make things to eat because they are so good, that when you bite into them you feel like you have died, and maybe even been transported to some other worldly place? What follows is not one of those types of recipes.
Rather, this is one of those recipes that you make because you want to feel good, healthful, industrious, resourceful and wholesome. Yes I said wholesome.
If you have been reading my blog for awhile you know I have a not-so-secret love affair with beets. But never, until now, have I prepared the greens as well as the beets. Beets greens are very pretty.
For this endeavor, I turned to Molly Katzen, the undisputed queen of vegetable elevation. She transforms vegetables into things you want to cook. And eat. And eat. And eat.
This is called Complete Beets. And it is. All about beets. Completely.
I followed the recipe exactly except I roasted my beets and then slipped the skins off and sprinkled them with the vinegar and the salt. Then I wilted the greens with the olive oil and garlic and added the beets back in and sprinkled the whole thing with another teaspoon of vinegar. I came by my love of greens later in life. As I have come to appreciate many things. Maybe it's wisdom. It's also genetic. Straight from my Louisiana roots.
This is a simple and flavorful dish. You could sprinkle a couple of walnuts on top, but I ate it slightly warm and thought it was perfect, just as pictured.