This beet recipe is based on one from April Bloomfield’s A Girl and Her Greens: Hearty Meals from the Garden (available at Fargo Public Library!) but has been altered to use more local ingredients, like apple cider vinegar and onion. It’s a delicious way to use the whole vegetable and it’s a great make-ahead recipe too.

Serves: 4-6 as a side


  • 20 golf ball sized beets with greens

  • 6 garlic cloves un peeled

  • 6 sprigs thyme

  • salt

  • 1/4 cup vegetable oil

  • 1 tbsp finely chopped onion

  • 2 tbsp salt

  • 1 tsp apple cider vinegar


Make a broth with salt, garlic and thyme. Set to boil.

Trim beets leaving 1/2 inch of stem and 2” of root. Scrub the beet clean and set aside. Rinse leaves and stems. Cut stems off leaves, and cut stems down to 1” pieces (bite-sized). Set aside. Double rinse beet leaves and roughly chop them to bite-sized pieces. Set aside.

Boil beets in broth for 30 minutes, until they allow a fork to pierce them but are not mushy.

Use a slotted spoon to remove beets from broth. Quarter beets taking care to cut so you have a bit of the root and stem on each piece. Place in a bowl with vegetable oil and finely chopped onion. Cover and refrigerate.

Keep the broth boiling and scoop out the garlic and thyme. Dump in the stems and cook, stirring occasionally until they’re tender (3-4 minutes). Remove stems with a slotted spoon. Cover and refrigerate.

Add the greens to the water and stir, remove as soon as they start to turn bright green. Strain out of broth and refrigerate.

To Serve

Start by placing leaves, then cover with stems and as many beets as you’d like (8 quarters looks nice as a side). Drizzle with a little apple cider vinegar and serve. Enjoy!