Food Simply Simple

We had some beets and not much else in the refrigerator, so at last, we dragged them out and had to decide what to do with them.  We like beets.  Beets store well.  But sometimes, we get tired of the beet-y flavor of beets.  However, we played a bit, inspired by random recipe reading.  As a side dish, we can highly recommend this one.

Beets in Black Bean, Garlic, and Ginger – a side dish

Serves 4

4 medium sized beets, peeled and julienned

2-3 large shallots, peeled and sliced thinly

3 cloves garlic, peeled and sliced thinly

1” fresh ginger, peeled and sliced thinly

3 T. Black Bean sauce

2—3 T. olive oil

Salt & Pepper, optional

Prepare the garlic, ginger, and shallots and put in sauté pan with the oil.  Sauté on low, stirring to distribute the oil.  If using salt and pepper, add them after the vegetables start to cook.  Once the vegetables are starting to cook, add the beets and stir into the mixture.  Cover the pan and turn the heat to low.  Pan roast 15-20  minutes until beets are fork tender.

Stir in the Black Bean sauce and serve.

Options:  Serve on top of steamed or sautéed spinach or other greens.

We found that this recipe made the strong beet flavor much less but didn't lose the sense of a tasty root vegetable.  And of course, if you don't have shallots, just use a large red onion, very thinly sliced.

It's still root vegetable season, and why not go for a different flavor combination while you can?

LinK