|Buraki with Greens|
Recipe adapted from Polish Cooking
Once again I’ve become obsessed with exploring my Polish cooking heritage, largely as a result of my new cookbook, Polish Cooking, which jogged memories of family feasts from my childhood. Plus we received beets from our CSA this week. What could be more Polish than beets? Not the most popular vegetable in its simply boiled state, the beet can be modified in simple ways to look and taste more appealing—as it is in this simple recipe.
|Lovely Magenta Color|
|Closeup of Unusual Texture|
serves 2 – 3
¾ lb. young beets with greens
½ tsp. salt
4½ tsp. Greek yogurt
1¼ tsp. all purpose flour
1½ tsp. lemon juice
1½ tsp. butter
2 – 3 pinches salt
salt, pepper, and lemon wedges for serving
Cut off beet greens and root ends. Scrub beets and place in medium saucepan. Just cover with water and add ½ tsp. salt, or to taste. Bring water to boil over high heat. Reduce heat to medium low and cover tightly. Allow to cook until fork-tender, about 30 minutes, or more if beets are older or larger.
Prepare the beet greens by washing thoroughly, then chopping the stems into ¾ inch pieces. Place stems in a steamer basket over boiling water for 2 - 3 minutes, until slightly tender. Meanwhile, cut the beet leaves into bite-sized pieces. Add to steamer basket. Steam for 5 minutes, or until tender. Set aside and keep warm.
When beets are tender, rinse and let cool enough to handle. Peel beets by slipping skins off. Grate beets and drain off any excess liquid.
In a small bowl, stir together yogurt and flour until smooth. Stir in lemon juice. Set aside.
Melt butter in small sauté pan. Stir in grated beets and sauté until butter is absorbed and beets are completely heated. Gently stir in yogurt mixture. Season with 3 pinches salt, or to taste. Gently stir over medium heat until beets are hot and sauce is thick and glossy.