Vinegared Beets Nested In Their Greens Recipe - Cooking Index
Vinegared Beets Nested In Their Greens Recipe - Cooking Index
Perfect for small garden beets about 1 inch across, with fresh tender tops, though you can use larger ones, cut into wedges. An assortment of red, striped and golden beets looks irresistible.
Type: Vegetables| 2 lbs | 908g / 32oz | Beets - plus their greens |
| 1 1/2 tablespoons | 22ml | Butter or olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 teaspoons | 10ml | Balsamic or Sherry vinegar - (to 4 tspns) |
Trim greens from beets, leaving 1 inch of stems, and steam beets until tender, 15 to 25 minutes, depending on their size. Peel, quarter and set aside.
Discard stems and any greens that don't look up to snuff. Steam greens until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange them in a nest on a plate.
In another skillet, heat beets with remaining butter over medium heat. Add vinegar and shake pan until it evaporates, 30 seconds. Spoon beets into center of greens and serve.
This recipe yields 4 to 6 servings.
Each of 6 servings: 93 calories; 187 mg sodium; 8 mg cholesterol; 3 grams fat; 15 grams carbohydrates; 2 grams protein; 1.21 grams fiber.
Source:
The Los Angeles Times, 09-06-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.