My favorite way to eat beets quick, beautiful, and so tasty.
SERVES 4
1 bunch beets with their greens (about 4 medium beets)
2 tablespoons butter
1 teaspoon sugar
Extra butter
- Cut the greens off the beets and set aside. Peel the beets with a vegetable peeler, then grate them on the coarse side of a grater, or shred them in a food processor.
- Carefully wash the beet leaves and dry them. De-rib them in the following way: Fold each leaf in half (right sides together) and pull upward on the stem and rib until it peels off. Shred the beet greens by gathering them in bunches and cutting them into strips.
- Melt the butter in a large skillet over medium heat. Add the beet greens and saut for 1 minute.
- Add the grated beets and toss. Cook, tossing often, until the beets are tender, about 5 to 7 minutes. Sprinkle the sugar on the beets, toss again, and cook 1 minute more. Serve immediately, with a pat of butter on each serving.
