Loretta's Beets

I grew up eating this dish. I think she invented it because everyone just called them Mom's beets. Of course, as a good southern cook, my Mom used "good and plenty" oil for sauteing! I'm also a good southern cook, but I saute in water. It's still tastes just as good! I was getting the beets prepped this morning to get them boiling and I realized that Mom never used the beet greens; she just threw them out. Since Bob and I became vegan I have been trying to incorporate greens into our meals as much as possible (I have started actually craving greens! Who'da thunk it!) So I added them and they were great! They will not be a permanent addition to this dish!

Loretta's Beets

3 medium beets
3-4 small to medium russet or red potatoes
1 medium onion, diced
1/4 cup water
salt and pepper, to taste

Beets: Cut the stems off of the beets, leaving about an inch of the stem attached to the beets. Put in boiling water and boil on medium-high until a fork can be easily inserted. Rinse in cool water until cool enough to peel; the skin will just slide right off. Cut off the stem end and root end. Dice into large diced pieces and place in bowl.

Potatoes: Scrub well and poke holes with a fork. Place in microwave and bake until fork tender. Cut into large diced cubes and place in bowl. (You can boil the potatoes, but then you lose some of the nutrients from the skin into the water)

Beet Greens: Remove greens from skin and tear into smaller pieces. Rinse and dry.

Onions: Put the water and the onions in a skillet on medium-high heat. Add salt and pepper to taste. Saute until onions are tender and starting to turn golden. Add beet greens and cover. Cook a few more minutes to let the greens wilt. Stir. Add to bowl of beets and potatoes. Stir and check seasoning. Serve warm.

This makes 4 regular or 8 wls servings.