Buttered Beets and Greens
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INGREDIENTS 2 pounds young small or medium-size beets with tops
Boiling water
1/2 teaspoon salt
Green beet tops
8 tablespoons butter, melted
Salt and freshly ground black pepper, to tasteLeave roots on beets and cut off green tops, leaving about 2 inches of the stems. Set green tops aside for later use.
Wash beets carefully, do not scrub, without breaking skin or roots. Cover beets with boiling water in a medium-size saucepan. Cover and cook beets until tender, approximately 30 minutes to 1 hour, depending on their size.
Drain beets and cool quickly under cold water. Drain again, and slip skins gently off beets. Cut off stems and set aside to be added to green tops. Discard roots. (If beets are small, leave whole. Cut in quarters if beets are medium-sized).
Thoroughly wash beet tops in lukewarm water and discard any wilted leaves. Rinse several times in cold water to remove all sand.
Place beet tops in a medium-size, heavy saucepan. DO NOT ADD WATER and cover tightly. Cook greens over low heat for 10 to 15 minutes. Drain. Add beets to beet tops and toss lightly with butter. Season to taste with salt and pepper before serving.