Author Notes: I spent a lovely birthday in San Francisco a few years ago. For dinner, a big group of us went out for tapas, and one of the dishes we shared so struck my fancy that I attempted to recreate it at home. It's not authentically Spanish (hence the name), and I can't guarantee that this is exactly like the dish I devoured that night, but I've enjoyed it ever since. —allyeats
bunch beets with lots of healthy greens still attached
tablespoons olive oil
cup dried apricots
tablespoon sherry vinegar
- Pull the greens off the beets, wash them, and set them aside.
- Scrub the beets, but don't bother peeling them. Just pull off the straggly rooty ends and the stems. Grate them (a food processor makes this a lot easier).
- Heat the olive oil in a saute pan over medium heat. Slice the garlic as thinly as you dare and cook until it just starts to take on color, then add the grated beets. Season with salt and pepper and cook for a few minutes, until the beets start to soften.
- Slice up the beet greens (but not the stems). Finely chop a small handful of dried apricots or other dried fruit. When the beets have started to soften a little bit, add the greens and apricots, and a little water if the pan is looking dry. Cook for a few more minutes, tossing occasionally, until the greens wilt.
- Add a splash of sherry vinegar (balsamic would be good, too), mix everything up, and taste for seasoning. It might need more salt, more vinegar, or a tiny drizzle of honey. If you feel like it (and I always do), top with some chopped almonds, preferably toasted lightly in a dry pan on the stove.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens