Beets with Butter and Balsamic Recipe

From Dorothy McNett's Recipe Book.

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Beets with Butter and Balsamic

From Dorothy McNett's recipes at To prepare plain beets without the extra acidity of the vinegar, simply cook as directed but do not add the balsamic. . Beets never tasted so good!

3 medium sized fresh beets
1 - 2 tablespoons butter or extra virgin olive oil
1 - 2 tablespoons good quality balsamic
salt, pepper, sugar as needed to balance flavors

Peel beets with vegetable peeler as if peeling a potato. Cut beets into evenly sized chunks or slices. Place in glass or ceramic batter bowl. Cover with a glass or ceramic plate or lid. (Do not use plastic!) Cook in microwave, using 5 minutes per pound as a guide. (Usually one average sized beet cooks in 3 minutes, so 3 beets would take about 8 minutes.) When tender add butter, balsamic, and seasonings. Serve! To cook the beet greens, wash them well and spin dry. Heat a little oil in saute pan and add cut or torn greens. Cook and stir until wilted. Serve.

Recipe created 2001-06-19.

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