This is one of my favorite ways to prepare beets. The dish comes together in about 15 minutes and makes use of the whole beet, root, greens, and all. I loathe wastefulness in the kitchen and make an attempt to find a use for every little bit of every plant and animal that finds its way to my chopping block. I gently braise the sweet beet roots in butter and chicken broth before stirring in the tender greens with a bit of chopped mint and a splash of apple cider vinegar, which helps to cut the beets’ pronounced earthiness. Take care to use young, small beets because their greens are much more tender and softer in flavor than those of larger beets. Beets go well with roast pork, whose natural sweetness complements the earthiness of beets. From time to time, I also pair beets with red meats like lamb.
SERVES 4 TO 6
INGREDIENTS
- 2 pounds baby beets with their greens
- 3 tablespoons clarified butter
- 2 cups Chicken bone Broth
- 2 tablespoons chopped fresh mint
- 2 tablespoons apple cider vinegar
INSTRUCTIONS
- Remove the greens from the beets, trim off any tough stems or wilted bits, and finely chop the greens. Set the greens in a bowl.
- Peel the beets and trim away their root tips and any remaining bits of stem. If the beets are small, leave them whole. If they’re large, chop them into 1-inch pieces.
- Melt the butter in a large skillet over medium heat.
- Toss in the beets and baste them with the hot butter for 3 to 4 minutes.
- Pour in the chicken broth, cover, and simmer until the roots yield easily when pierced by a fork, about 10 minutes.
- Uncover the skillet, toss in the greens and mint, and continue cooking over medium heat for 3 to 4 minutes, until the greens wilt.
- Sprinkle with the vinegar and serve.
