Since having our baby girl, we realized that having friends and family over for dinner is a little more difficult than it once was. We love cooking and hosting, but given that she goes to bed in the 6 o’clock hour and lets be honest, most people are coming over to see her and not us anyway, dinners just weren’t that convenient. Instead of giving up, we decided to start having people over for brunch! Everyone loves brunch ,and the baby is super friendly and cute in the mornings! We call our brunches “Hedgehog Brunch,” because the baby’s nickname is Hedgehog. (Side note, I think that’s how we’ll start referring to her on here, since “the baby” is a little generic. We’re not comfortable sharing her name and face with the wild, wild west of the whole internet.)
And no, these Sour Beets are not on our brunch menu. That usually consists of Selim’s biscuits (recipe forthcoming…), fruit, sausage and/or bacon, and eggs. But because we eat such a big brunch in the late morning, we’re frequently not that hungry at dinnertime on those nights. We usually just want something lighter and frequently just eat some vegetables for dinner. Hence our dinner tonight of this beet dish! This recipe comes from February’s Cookbook Club selection – Jubilee: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin. This book is beautiful and educates the reader about African American culinary influence, a legacy that is often overlooked. I thought this particular recipe would be a great place to start because Selim loves beets, but only tolerates vinegar, while I love vinegar and only tolerate beets! Perfect right? As we were eating, Selim deemed this “hot beet slaw,” which is exactly what it is! He didn’t love it (too vinegary), but I really enjoyed it! We also thought next time we might add some carrots too.
(Adapted from Jubilee, by Toni Tipton-Martin)
- 2 tsp neutral oil
- 1 cup red onion, thinly sliced
- 4 cloves garlic, minced
- Black pepper
- 1 large beet or 2 medium beets, cut into matchsticks (~3 cups)
- 1/2 cup water
- 1/4 tsp salt
- 2 tsp sugar
- 1/2 cup cider vinegar
- 1 Granny Smith apple, sliced to similar thickness as the beets
- 1/4 tsp lemon zest
- 1/2 tsp lemon juice
- Heat the oil over medium heat in a large skillet. Add the onions to the pan and cook for 2-3 minutes. Then add the garlic and cook an additional 2 minutes. Season with a few turns of black pepper.
- Add the beets to the pan, stirring to combine with other ingredients. Cook for just another 1 minute.
- Then add the water, salt, sugar, and vinegar. Bring to a boil and then cover and lower the heat to so the liquid is simmering. Cook like this for 15 minutes. (If you like your beets a little softer, go for 20 minutes.)
- Remove the lid, add the apples, and cook at a vigorous simmer for another 5-10 minutes, until a lot of the liquid has evaporated and the beets are your desired texture!
- Stir in the lemon zest and juice prior to serving. Adjust salt and pepper if need be.