Steamed Beets and Tops

In case you didn't know, beet greens taste a lot like their cousin, Swiss chard. So don't compost those beautiful greens, cook them up! We even think they are good enough to include as a vegetable in their own right. And beet greens LOVE balsamic vinegar, too.

Preparation

1 bunch of beets with fresh green tops
3 tablespoons butter or more to taste
Salt and freshly ground pepper

Cut beets from tops. Wash beets and peel with a vegetable peeler. Cut into slices. Cut the stems from the leaves and wash well. Put the cut beets into a saucepan. Add 2 tablespoons butter and salt and pepper. Top with the leaves. Add remaining butter. Cook covered over medium heat for 5 to 10 minutes, tossing occasionally. The dish is ready when the beets are tender and juices have reduced to a few tablespoons. Of course garlic and grated hard cheese also make delectable additions. It would all be delicious added to fresh pasta coated in olive oil too.

Tip: Butternut Squash Puree

Don't trade this. Eat it! This pint of thick, rich, all-the-work-has-been-done-for-you goodness is a keeper! You can make so many kinds of yummy sweet or savory dishes with it, like butternut squash risotto, soup, ravioli, lasagna, muffins, pancakes, oatmeal, brownies, or cookie bars.Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs