3 fresh golden beets, peeled and diced
4 tablespoons fresh ginger, grated or minced
2 tablespoons turbinado sugar, optional
6 cups fresh beet greens, roughly chopped
2-3 ounces water
2 ounces soy sauce,
1 tablespoon garlic powder
2 teaspoons cumin
1. Combine the beets and the ginger in a small pan on medium heat. Cook just until the beets begin to soften, stirring frequently to prevent sticking and/or uneven cooking.
2. Adding the sugar at this stage will cut the natural bitterness that the beets have on their own. As soon as the beets begin to soften, reduce heat to the lowest setting, continuing to stir occasionally.
3. Sauté the greens in a separate, larger pan. You may want to add some water to prevent sticking. When the greens begin to wilt, begin stirring in the soy sauce, garlic, and cumin. Taste often to get it just right!
4. To preserve the distinct, vibrant color of the beets, wait until the last moment to add them to the greens. When the greens have finished cooking (about 5 minutes or so), drain any excess soy sauce and stir in the beets. Toss quickly to combine, and serve immediately.
Leftovers can be served cold as a refreshing summer side dish.
Source of recipe: I wrote this recipe, inspired by a few different online articles I referenced about various ways to cook fresh beets.