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Ginger Balsamic Beets and Greens
[Vegan]

Name: Ginger Balsamic Beets and Greens [Vegan]
Cook time: 80 min
Yield: 4 servings
Cuisine: NO info

AM By: Alison Marras

Author Bio

Restoring gut health is one of the key tenets of the Paleo diet. By removing... Read More

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Ginger Balsamic Beets and Greens [Vegan]

Dairy Free

Vegan

I hated beets, until I had them prepared along with their beautiful greens with balsamic vinegar. It’s now something I could eat by the bowlful! Try it if you don’t believe me. These are delicious served right away and hot, and they make tasty leftovers and match well with any... Read More

Ingredients You Need for Ginger Balsamic Beets and Greens [Vegan]

For the Beets and Greens:

1 pound (454 g) beets with greens attached (3–4 medium)
1 teaspoon white vinegar
1 teaspoon sea salt, divided
2 teaspoons extra-virgin olive oil, divided
1 clove garlic, finely chopped
1 teaspoon minced ginger or 1/4 teaspoon powder
1/4 teaspoon black pepper (omit for AIP)
1 teaspoon balsamic vinegar
Chopped herbs, seeds, or nuts (optional; omit seeds/nuts for AIP)

For the Balsamic Reduction:

1/4 cup (60 ml) balsamic vinegar
1 tablespoon (6 g) minced ginger or 1 teaspoon powder

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How to Prepare Ginger Balsamic Beets and Greens [Vegan]

To make the beets: Chop the stems off, leaving a couple of inches attached. Add the whole beets to a large stockpot. Cover with cool filtered water. Add white vinegar and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, leave them at medium heat for 45 minutes to 1 hour, until fork-tender.
Prep the greens by snipping and discarding the stems; you can leave an inch or so on the ends of the leaves. Rinse the greens and let dry. Set aside.
Once beets are done, remove them from the water and place them on a cutting board. Add the greens to the hot water over low heat to blanch for 2 to 3 minutes, then set aside. You can discard the pink water now!
When the beets are cool enough to handle, get some kitchen gloves on and peel the outer layer off the beets and discard. Let the beets continue to cool. To make the balsamic reduction: Add all the ingredients to a skillet over medium heat. Reduce, stirring occasionally with a spoon, for about 5 minutes. Watch it so it doesn’t burn; don’t be tempted to multitask.
Keep stirring until you see tiny bubbles form and you feel the vinegar get thicker. Once it’s almost like a syrup, pour into a cup and set aside.
In that same skillet, add 1 teaspoon of oil and heat over low medium.
Add your greens and sauté for 2 to 3 minutes. Add the garlic, 1/2 teaspoon salt, ginger, and pepper. Cook and stir for 3 minutes, until the greens are dark. Plate the greens and grab all that leftover vinegar on the pan too!
Chop the beets into wedges and place them on top of the greens.
Add the remaining oil and 1 teaspoon of vinegar, and lightly mix.
Drizzle with balsamic reduction. Season with salt and garnish with herbs, seeds, or nuts.