Wendy Works Gibson

Yummy! I had it for a crowd at a barn raising so I quadrupled. Added 1 can of chickpeas. Picked spinach from our cold January garden while it cooked then chopped and added to pot. Moved it to a slow cooker on warm so hungry workers could eat on breaks. Had to skip cilantro as I didn’t have any. Would make this again.

I like these a lot and they ARE easy! The only trick is using the right kind of beets. Detroit reds hold their color well but I think chioggia beets should only be eaten young and raw or they fade to gray and become less visually appealing. If you’ve let your chioggias get big and old and lose their color, you can still ferment them. They’ll taste fine but not be beautiful jewels on your plate.

I did add some walnuts after reading other reviews but we liked it a lot. Even one of the kids liked it except the feta. Great way to use all my garden chard. I have more than I can eat alone and it’s usually a hard sell with the family.