Ingredients Jump to Instructions ↓

  1. 1 bn Beets; (Beetroots) see note Salt to taste Nutmeg to taste

  2. 4 tb Butter

Instructions Jump to Ingredients ↑

  1. + Directions : Note: A "bunch" of three beets, each about 3 inches (8 cm) in diameter should have enough greens attached for three people. Cut the beetroots from the greens. Wash the greens well by filling a basin with cold water and immersing the greens for a few minutes, swishing them around. Drain the basin and rinse out the sand. Repeat two more times - by the third time the greens should be rinsing clear. Meanwhile, bring a kettle of water to the boil. Cut the greens up roughly. If you like, you may remove the stems, but I like to leave them in for their color contrast and beety flavor when cooked. Plunge the greens into the rapidly boiling kettle of water and blanch quickly just until wilted. Drain in a colander. Remove the mostly drained greens to a cutting board and mince finely. Put the minced greens into a small heavy saucepan. Add salt and freshly grated nutmeg to taste; drop in the knob of butter. Turn the heat on low, cover closely, and gently simmer for 30 - 45 minutes, stirring occasionally, until the greens are very tender (not mushy!) and most of the butter has been absorbed. Don't forget to cook and use the beets, too! Trim the stems close to the root, and remove the long bottom root from the beet. Fold the beetroots into an aluminum foil pouch well sealed to prevent steam from escaping and bake in a moderate oven for 90 minutes. Remove from the oven and carefully unwrap (steam will escape, don't get scalded!). Run the beets under cold water to loosen the skin and they will peel easily. Use the beets however you desire. Baked beetroots develop a full, rich flavor that does not come out through other cooking methods. Dave Sacerdote


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