Beets with Balsalmic and Sauteed Beet Greens

By á-58

Ingredients

• 9 pounds beets including the greens (4 1/2 pounds without the greens), trimmed, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens
• 3 tablespoons balsalmic vinegar
• 1 tablespoon red-wine vinegar
• 4 tablespoons unsalted butter
• the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
• 2 cloves garlic

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preparation

In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the balsalmic and red-wine vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered.

In a large skillet heat the remaining 2 tablespoons butter, and garlic over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.