Green Bean, Sweet Onion, And Yellow Beet Saute With Vinegar Recipe - Cooking Index
Green Bean, Sweet Onion, And Yellow Beet Saute With Vinegar Recipe - Cooking Index
This is a sweet-sour dish that tastes both homey and sophisticated. Yellow beets do not "bleed"; use them in sautes for both their sweetness and color. Summer savory is the herb of choice, but if you don't have any you may substitute fresh thyme.
Type: Vegetables| 1 lb | 454g / 16oz | Yellow beets - - (abt 4 med) |
| 1/2 lb | 227g / 8oz | Green beans - - (3" to 4" long pods) |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Sweet yellow onion - thinly sliced (large) |
| 2 tablespoons | 30ml | Red wine vinegar |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Chopped fresh summer savory |
| (or 1 tbspn chopped fresh thyme) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat the oven to 350F.
Wash the beets and wrap them in aluminum foil. Bake them for 1 hour 15 minutes in the preheated oven, or until tender. (Test by piercing a beet through the foil with the tip of a sharp knife.) Remove the beets from the oven and let cool for 30 minutes. Trim the ends and peel the beets, and cut them into strips about 1 1/2 inches long and 1/4 inch wide. Set aside. (The beets may be made hours ahead and refrigerated.) Snap the ends off the beans, leaving beans whole. Place them in a large pot of lightly salted boiling water. Cover and return the water to a boil, then cook, uncovered, until the beans are slightly tender but still have a bit of crunch, about 3 minutes. Drain and plunge beans into a large bowl of cold water. Let stand several minutes until the beans are completely cool. Drain well in a colander, pat dry with paper towels, and set aside. (The beans also may be made hours ahead and refrigerated.)
Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add the beats and saute for several minutes to brown lightly on all sides, then remove the beets and set aside. Heat the remaining 1 tablespoon oil in the skillet over medium heat and add the onion. Cook, stirring occasionally, until the onion is tender and lightly browned, about 10 minutes. Add the beans and continue cooking and stirring for several minutes until the beans are tender. Add the beats and cook briefly to heat them through. In a small bowl, combine the vinegar with the sugar and add it to the skillet, stirring well. Add the summer savory, salt, and pepper. Toss well and continue cooking 1 minute, or until the vinegar is absorbed. Serve hot or warm.
This recipe yields 4 servings.
Source:
NEW COOKING FROM THE OLD WEST by Greg Patent
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