Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. I will often cook a lot of beets at once and then pickle some. They'll keep in the fridge for a week.
2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions
1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper
Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.
Quick Pickled Chard Stems
Once you separate your chard leaves from the stems here's a quick pickle you can make with the stems. These pickles are a true winner. They remain intensely crunchy and have just the right amount of pucker. Spoon them onto salads, add to eggs or hamburgers. They are delicious!
Chard stems, chopped
1 cup rice wine vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon kosher salt
Funnel the chopped stems into a pint jar. Combined the remaining ingredients in a glass measuring cup and microwave until the salt and honey dissolved. Pour the warm brine into the jar, put a lid on, let it cool until room temperature and pop the jar into the fridge.
Green Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add more salt if you do!
1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Roasted Cabbage with Chive-Mustard Vinaigrette
Recipe from Eating Well, March/April 2014. You could also grill the cabbages - prepare as directed, wrap in foil, and cook on grill until soft.
1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
Lettuce and Beet Salad
Cooking the beets for an extra long baking time pays off abundantly in flavor and texture - the beets become very soft, full-flavored an caramelized.
2 medium-sized beets
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
Sea salt and freshly ground black pepper
1 head lettuce
Mesclun, if desired
Position a rack in the center of the oven and preheat to 350 F.
Wrap the beets individually in foil and place them in a small casserole or ovenproof pot. Cover, and bake for 3 hours (4 hours if using large beets, 2 for small ones).
While the beets are baking make the dressing. Combine the oil, vinegar, and maple syrup in a small jar. Set it aside.
Remove the beets from the casserole and unwrap the oil. Set them aside to cook for about 5 minutes. Then trim off the stems and tails and peel off the skin.
Cut the beets in half lengthwise; then slice them crosswise and place them in a bowl. While they are still warm vigorously shake the dressing in the jar to mix it well, and immediately pour half over the beets. Season the beets with sald and pepper to taste, and stir gently to coat them with dressing.
Gently tear the lettuce leaves into smaller pieces and place them in a bowl. Add mesclun if using. Shake the rest of the dressing and add to the greens. Toss gently and then spread the greens on a platter or shallow dish. Distribute the beets over the center of the greens and serve immediately.