Marcia Ball's Got My Red Beets Cookin'
Category:
Courtesy of Marcia Ball
Marcia Ball is a four-time Grammy-nominated pianist, vocalist and songwriter who captures the soul of Louisiana, Texas, R & B and honky-tonk with her loveably gritty style. She's the winner of eight Blues Music Awards. Find out more at marciaball.com.
Don’t wear white.
Super easy
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PrintIngredients
For 6 Serving(s)
Cream
- 6 medium beets with greens
- 4 ounces goat cheese
- 1 handfuls arugula or basil, minced
- 1/2 cups balsamic vinegar
Marcia Ball's Got My Red Beets Cookin' Directions
- Wash beets and greens. Cut the greens about an inch from the top of the beet and reserve. Don’t peel or cut the beets or remove the roots. Place the beets in a pot with enough water to cover and boil for a half hour. Check for doneness by gently squeezing a beet for tenderness—don’t poke with a fork!
- While the beets cook, remove the tough stems from the beet greens, put them into a separate pot and steam them until they wilt.
- When the beets are tender, rub off the skins under cool running water. Cut off the tops and roots, and cut the beets into quarter-inch slices. Spread the beet greens on a platter, and add beet slices in overlapping circles to cover the platter. Dollop the goat cheese over the beets and sprinkle with the arugula or basil. Drizzle with the balsamic vinegar and serve cool.
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