Guest guest Posted September 26, 2001 Report Share Posted September 26, 2001 * Exported from MasterCook * Vinegared Beets Nested In Their Greens Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 339 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 small beets with their greens -- up to 24 (about 2 pounds) 1 1/2 tablespoons butter or olive oil Salt and freshly milled pepper 2 teaspoons balsamic or sherry vinegar SERVES 4 TO 6 Perfect for small garden beets about an 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. Remove the greens, scrub the beets, and steam them until tender, 15 to 30 minutes. Peel and set aside. Discard any greens that don't look up to snuff, along with the stems. Steam the 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 pan, heat the beets with the remaining butter. Add the vinegar and shake the pan until it evaporates. Spoon the beets into the center of the greens and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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