Summary: This is a recipe I reworked from one I got at the NYC Greenmarket.
- 1 medium onion, cut into 1/4″ crescents (I used a vidalia)
- 5-6 small-medium beets with their greens
- 3 T good quality Balsamic vinegar
- 2 T unsalted butter
- 1 T EVOO
- 2 springs fresh tarragon, chopped
- sea salt & black pepper
- Prepare the beets by trimming and peeling them and cutting into 4-6 wedges each. Wash well and chop the greens. Set the greens aside.
- In a 4 quart pot, place the onions, beet roots, vinegar, butter, EVOO, tarragon, and 1/2 tsp salt in a snug layer. Pour in water until veggies are almost, but not quite, covered. Bring to a boil over high heat.
- Reduce the heat to low, and simmer, covered, for 20-25 minutes, until beets can be pierced easily with a knife.
- Remove the beets and set aside.
- Raise the heat, and boil, uncovered, until liquid has reduced to a syrup.
- Add the beet greens, reduce the heat and simmer for 4 minutes.
- Add the beet roots back to the pot, stir to combine everything, and cook for 1-2 minutes, until warm.
- Season to taste with s&p.
Recipe adapted by Em-i-lis