Sauteed Beet Greens
The following day I tackled the beets themselves. Start by washing them well, quarter them and cook in a steamer for 30 minutes. Once finished and cooled, remove their skins by gently rubbing them away with a paper towel. Slice them, toss them into a quart jar or airtight container and add a thinly sliced shallot and a teaspoon of each: whole peppercorns, whole coriander and chili flakes. You can use the beet water left from steaming and pour it inside the jar to fill it half way. Top off the rest with half white wine vinegar and half apple cider vinegar. Into the fridge they go and will be tasting more delicious every day.