Cooking From Every Angle

Beet Greens and Beet Pickles

By • July 15, 2011 • 19 Comments

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Warm Beet Greens with Sour Cream Dressing  Warm Beet Greens with Sour Cream Dressing

Gingered Beet Pickles

- Amanda

Thrifty in the kitchen. Generous at the table. That would be the cooking mantra I grew up with.

If you bought beets, you'd use both the tops and the roots. Here I'd like to share two beet recipes my mother and grandmother have been making this summer. When I was visiting my mother in Florida, she whipped up a batch of gingered beet pickles every couple of days, and served them with sandwiches at lunch, and on burger night. They come from Matt Lee and Ted Lee's latest book The Lee Bros. Simple Fresh Southern.

My grandmother, who also makes the Lee Bros. pickles, steams beet greens in water and dresses them with a little balsamic vinegar, salt and pepper. The sour cream dressing is one she makes for salads. I combined the two. Because isn't that what's supposed to happen to family recipes?

Warm Beet Greens with Sour Cream Dressing

Adapted from Helen Getz, my grandmother

Serves 2 to 4

  • 1/2 cup sour cream (not lowfat)
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Greens from 2 bunches (8 to 10) medium beets, trimmed and washed

See the full recipe (and save and print it) here.

 

Gingered Beet Pickles

Adapted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee

Makes 1 quart

  • One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
  • 1 cup distilled white vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 1/4 pound beets, peeled and very thinly sliced (using a mandoline, if you have one)

See the full recipe (and save and print it) here.

 

My Grandmother's table  My mother in our old house

At my grandmother's table with my husband, kids, and sister, Rhonda. My mother, in the kitchen of our old house.

Jump to Comments (19)

Comments (19)

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about 3 years ago nogaga

Just made the greens salad with goat yogurt instead of the sour cream I didn't have-- and it was delicious! Thanks for a great recipe. I'll try to make the pickles tomorrow :)

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about 3 years ago zest in the midwest

I adore the Lee Bros. and their latest cookbook. I have made almost all of the pickle recipes so far, along with about 37 versions of their fresh buttermilk cheese.

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about 3 years ago LLStone

Were the 37 versions of their fresh buttermilk cheese in The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor? I looked at the table of contents on Amazon.com, but couldn't really tell. I'd love to try all 37 versions and want to get the right book! :)

Beets_my_heart

about 3 years ago Zomg

Oh, but thank goodness for family recipes. I had no idea beet greens could be so tender! That was a lovely lunch. All smiles over here.

Beets_my_heart

about 3 years ago Zomg

Oh, but that goodness for family recipes. I had no idea beet greens could be so tender! What l lovely lunch I just had, thank you!

Kg_in_evanston_cropped

about 3 years ago Fairmount_market

Our farmers market has been selling bietola greens, a variety from Tuscany that are called kale but are actually part of the beet family. They would be great prepared like these beet greens, and are also delicious raw and are my new favorite salad green.

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about 3 years ago ctgal

My favorite food!! Thanks Amanda.

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Both of these recipes sound wonderful, but I'm especially excited about the beet pickles. A pate sandwich with pickled beets is one of my favorite treats, and I think I'm going to give these a try!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great idea -- adding it to my list.

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about 3 years ago Amy Treinen-Roth

Oh, just in time! I harvested a big batch of chioggias yesterday from my garden, I have tons of greens. I usually just eat them raw, but I have so many, I'll try the pickled beets on my next harvest. Can't wait!!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Lucky you!

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about 3 years ago Lizthechef

Any recipe from your grandmother is one I want to try - love the beet pickles too. Thanks for sharing!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I will tell her you said so!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum. Just yum. You have a great Gramma.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

She is pretty great -- lots of spunk for someone in her 90s.

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about 3 years ago Midge

That jar of beet pickles is almost too pretty to open. Will be making them soon (and the greens!). Love the Lee Bros.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to hear -- and yes, I love them, too. We've been friends for years.

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about 3 years ago EmilyC

Love both of these recipes, Amanda. The beet pickles remind me of the ones that my mom cans every year -- they're so versatile and addictive. She pickles hers with clove and cinnamon stick and sometimes leaves the beets in 1" chunks. I'll suggest that she try a batch with ginger when she makes them later this summer.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The ginger adds nice snap.