Baby Beets With Beet Greens Recipe

• 2 lb small beets - (16 to 24) greens intact
• 1 1/2 Tbsp. extra virgin olive oil Sea salt to taste Freshly-grnd black pepper to taste
• 1 Tbsp. fresh lime or possibly lemon juice (or possibly balsamic vinegar, to taste)
• 1 1/2 Tbsp. minced dill, fresh coriander or possibly tarragon

1. Scrub beets and steam till tender-hard and a knife enters easily, 10 to 15 min if very small and 25 min or possibly longer if large.
2. Set aside to cold, and slip off skins.
3. Quarter, halve or possibly leave whole.
4. Throw away stems and keep greens, discarding any which are bruised or possibly badly torn.
5. Steam over beet water till tender, about 5 min.
6. Toss with half extra virgin olive oil, and season with salt and pepper.
7. Arrange greens on serving dish.
8. Toss beets with remaining oil, lime juice and fresh herbs.
9. Pile onto greens and serve.
10. This recipe yields 4 to 6 servings.
11. Comments: At the farmers' market you'll often find vegetables which are gigantic, peculiar in shape or possibly especially small, like our local beets available both early and late in the season.
12. Their verdant crown of leaves is always fresh and tender, and it's a simple matter to serve them together.
13. The beets can be any variety or possibly shape, such as golden brown or possibly chioggia varieties.

beets , extra virgin olive oil, fresh lime, dill

Taken from cookeatshare.com/recipes/baby-beets-with-beet-greens-72853 (may not work)