Heavenly braised baby beets

Oh my, this dish is exquisitely delicious. How I love my CSA! Today’s box came with a recipe from the farmer. See my modifications below.

Braised Whole Baby Beets

1/4 cup butter (I used 2 Tbsp ghee)

whole baby beets and greens, washed well, trimmed and patted dry

2 cups fresh chicken or veggie broth/stock

2 Tbsp chopped mint (I sprinkled on herbs de Provence instead)

2 Tbsp cider vinegar

Lucky for me, I had just made chicken stock the night before. My bunch had four baby beets – perfect for two servings. The greens were so fresh and tender, and they held up well simmering with the beets.

Melt butter in skillet, then place beets on one side and greens on the other. When greens are wilted, add the broth, cover and simmer until beets are tender (about 10 minutes).

The recipe said to present on a platter with beet roots at one end and greens at the other. But I served myself a bowl and spooned on extra broth. The splash of cider vinegar is essential for bringing out the delectable flavors, as well as herbs, salt and pepper.

These beets are a joy to eat!