BEETS ÉTOUFFÉE

This recipe is a mash-up of inspiration taken from recipes for sweet-and-sour beets, “Harvard” beets, and beets with onions and cream. It is cleverly disguised by the name of the revered rural Louisiana dish, étouffée, which generally means meats smothered in a dark, red-brown gravy, and it was originally created by Ida Guillory in Cookin’ with Queen Ida: “Bon Temps” Creole Recipes (and Stories) from the Queen of Zydeco Music. I updated the savory dish by layering on pungent garlic and ginger and tossing tart green apples into the mix for variety

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat the butter over medium heat until sizzling. Add the onion and sauté until it begins to get translucent, about 2 minutes. Stir in the garlic and ginger and cook 30 seconds more. Stir in the beets and apple and toss gently to coat with the aromatics. Add ½ cup water, the salt, sugar, and vinegar. Bring to a boil, then reduce the heat to medium-low, cover, and cook until the beets are fork-tender, about 20 minutes. (For very tender beets, cook 10 minutes longer, adding up to ¼ cup additional water to prevent sticking.)

Step 2

Stir in the lemon zest and juice and let cool slightly. Serve warm.