0 (0)

Vegetables, Vegetarian

Vinegared Beets Nested in Their Greens

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. This is from Madison's book "Vegetarian Cooking for ... Read more

Total time: 45 minutes | Serves 4 to 6
  • About 2 pounds beets, plus their greens
  • 1 1/2 tablespoons butter or olive oil
  • Salt
  • Freshly ground pepper
  • 2 to 4 teaspoons balsamic or Sherry vinegar

Step 1Trim 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.

Step 2Discard 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.

Step 3In 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.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Moruno's roasted butternut squash with dukkah
Grilled corn with tequila-lime butter
Braised peppers with balsamic vinegar
Glazed baby artichokes