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Author Notes: My dad's side of the family is from West Virginia and I remember going down to see them in the early spring and they always, always had ramps. My great aunt would do schnitzel with ramps and potatoes and it was an amazing meal.
I know that not everyone likes them, but I love them and always get excited when I see them available to buy. I wanted to try something different with the bunch I had in the fridge so I decided to try out another one of my favorite veggies, the gorgeous golden beet.
This recipe was written by me and originally appeared on the Nextdoorganics Blog. —Kylie Thompson
large golden beet
tablespoon olive oil
Salt and pepper
- Prep Your Ingredients: Preheat the oven to 400ºF. Thoroughly wash the ramps and trim the roots off. Roughly chop, keeping the white parts and dark green tops separate. Peel the golden beet, cut in half, and then slice.
- Cook the Beets: Heat olive oil in an oven-proof skillet over medium high heat. Once shimmering, add the golden beet slices and sauté until just starting to brown, about 3-4 minutes. Transfer to the oven and roast for about 10-15 minutes or until browned and tender. Remove the pan from the oven and put the beets in a serving bowl. Wipe out of the pan.
- Sauté the Ramps: Add the butter to the skillet over medium high heat. Once melted and frothy, add the white parts of the ramps and sauté, stirring frequently until browned slightly. Add the dark green tops and gently stir into the butter. Cook until just wilted. Add the golden beets back into the pan and stir gently to combine.
- Plate it Up: Add the golden beets and ramps to the serving bowl and serve. Enjoy!