Vinegared Beets Nested in their Greens
Adapted from a recipe in Vegetarian Cooking for Everyone by Deborah Madison. This is a great way to use the fragile beet greens that are so nutritious!
1 bunch small beets (appx. 1 inch diameter) (you can also use larger beets, see cooking times below)
greens from the bunch of beets above, stems removed
1 tbsp butter
1 tsp balsamic vinegar
salt and pepper to taste
Cut the beets from their greens, leaving about an inch of stem. Steam them (skins on), covered, about 30 minutes for small beets and about 45-60 minutes for large beets (they should be tender when pricked with a fork.) When beets are done steaming, remove them from the steamer and let cool slightly. After they’ve cooled enough so you can handle them, use your fingers to slip the skins and stems off (when they’re cooked, the skins should slip off quite easily.) If you’re using small beets, add them whole to a saucepan; if you’re using large beets, cut them into wedges and add them to a saucepan. Add 1/2 tbsp butter and over low heat, shake the pan so the butter melts over the beets. Now add 1 tsp balsamic vinegar, and continue cooking until the vinegar evaporates (it should leave a nice glaze on the beets.)
Meanwhile, wash and spin dry the beet greens (remove the stems first.) Add to the steamer, and steam 5 minutes until wilted. Remove from the steamer and toss with 1/2 tbsp butter, and salt and pepper to taste.
To serve, arrange the beet greens in a “nest” on a serving plate. Nestle the vinegared beets in the center of the greens, and serve.