What a fun long weekend! I took Friday off to mess around in the kitchen. And on Saturday, I headed to the City to peruse the Ferry Plaza Farmers Market, grab lunch at Tsubasa Sushi, shop around Hayes Valley and pick up a drink at Boba Guys (my latest obsession). Now that I can stand on two feet, I feel like the world is my oyster (and I can’t even drive yet)!
Now, back to the matter at hand: these glazed Chioggia beets with sunflower shoots and toasted almonds. The inspiration for the dish came from a recent Good Eggs delivery. As soon as I spotted the two ravishing roots from Riverdog Farm, I was eager to cook and consume them.
Glazed Chioggia beets are sweet, slightly sour and absolutely stunning. I mean, just look at the color – they’re almost too pretty to eat. But go ahead and dig in … you won’t be sorry.
Recipe adapted from Eating Well.
- 1 pound Chioggia beets, cut into 1"-thick wedges
- 2 tablespoons rice vinegar
- 2 teaspoons water
- 2 teaspoons unsalted butter
- 1½ teaspoons sugar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- sunflower shoots (optional, for garnish)
- chopped toasted almonds (optional, for garnish)
- Fill a medium pot with about 2 cups water and bring to a simmer. Place beets in a steamer basket (see notes) and set it over simmering water. Cover and let steam for 15 minutes or until tender.
- In a medium fry pan, combine rice vinegar, water, butter, sugar, salt and pepper. Bring to a simmer over medium-high heat.
- Add beets and cook, stirring occasionally, until most of the liquid has evaporated, 3-5 minutes.
- Remove from heat and garnish with sunflower shoots and almonds, if using.
