HG has long believed that the only proper role of beets was to provide the basis for ice cold, pink (with the addition of sour cream) borscht, a summer staple of HG’s youth. Nobody ever made it better than HG’s Mom, the late Ida Kopkind Freeman. HG did not like any other preparation of beets. Roast (or braised) beets seemed incompatible with wine. HG did not share the enthusiasm for salads of beets with goat (or blue) cheese and walnuts. Thus, HG did not look forward with anticipation to the beets BSK prepared last night to accompany a meal of pan fried Icelandic cod, steamed haricots vert and tiny potatoes. Surprise. BSK’s beets were a mind changer: Sweet, Spicy, Smoky. How did creative BSK do it? Golden and red beets were cut into small cubes. They were then sautéed with chopped sweet onion in Sicilian olive oil. Lots of smoked black pepper plus some sea salt. Pan was covered and the mix was cooked until the beets softened. The final touch. BSK took off the cover and poured in some syrupy, old balsamic vinegar (the real stuff, not the insipid liquid found on most supermarket shelves). Pan was covered again and cooking went on for a few more minutes so the vinegar could infuse the beets and onions. The result: A revelation.
Nothing like Real Good Balsamic. I buy very good Balsamic and use in for salad dressing. Don’t need to add oil.
Try a few drops on some fresh strawberries (when in season).