Wednesday, August 29, 2012

recipe WEDNESDAY: Tangy Buttered Beets

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!

To find local, natural beets check out Heirloom Acre Farm at the Indian Valley Farmers Market.





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.

No comments: