Contributed by (Recipe adapted from “Farm Fresh to You” at www.farmfreshtoyou.com)

Ingredients

1 lb Beets with greens (about 3 medium)
1 C Water or stock
1 Tbs Balsamic vinegar
1 ½ Tbs Soy sauce or Tamari
1 ½ Tbs Olive oil
1 tsp minced Ginger
1 tsp ground Coriander

Instructions

Preheat oven to 450º F. Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and roast in a baking pan in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. In a blender or food processor, puree beets with water, soy sauce, vinegar, and salt and pepper (to taste) until smooth. Transfer sauce to a small saucepan and keep warm, covered. Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat oil over moderate heat and cook ginger and coriander, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Pour sauce over greens and serve. This recipe can also be used as a marinade for tofu or veggies (add the ginger and coriander into the sauce).

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