Tangy Buttered Beets and Beet Greens
Many people balk at the idea of consuming this vegetable. The preparation of beets as kids has unfortunately given this super food a bad rap! This simple, delicious recipe will help you to discover the sweet vegetable can be great. Beets are highly beneficial B blood types. Plus instead of throwing away those precious beets green, this recipe includes them!
Recipe adapted from Whole Foods
1 1/2 pound organic beets, with stems and greens attached
6 tablespoons water
2 tablespoons organic butter
2 tablespoons Dijon mustard
Salt and pepper, to taste
Roughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems.
Bring water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.
Bring water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.
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