Past my toddler years, I have not historically been a big consumer of beets. However, I have received a TON of beets in my CSAs baskets this year, and usually take the boring route of steaming them and eating them as a side. This recipe, however, uses both the beets and their greens, so I was actually very excited to get fresh beets and have an opportunity to try this out.
The beets and the greens are both steamed, but then the beets get heated with butter in a pan. Then, balsamic vinegar is added and cooked down. It’s an easy way to add a twist to the run-of-the-mill steamed beets. Full instructions are below.
Vinegared Beets and their Greens, via The New Vegetarian Cooking for Everyone
1 bunch of beets with their greens
1 1/2 tablespoons of butter
1 teaspoons balsamic vinegar
Salt and pepper to taste
1. Trim greens from beets and save only the nice, crisp stems and leaves.
2. Steam beets until tender, about 20 minutes depending on size. Let cool, peel, and cut into quarters.
3. Steam beet greens 5 minutes, then toss with half of the butter. Season with salt and pepper.
4. In a pan, heat butter and add cut up beets. Add vinegar and toss beets until vinegar has evaporated.
5. Place beets into nest of greens and serve.