Perfect for small garden beets about 1 inch across, with fresh tender tops, though you can use larger ones, cut into wedges. An assortment of red, striped and golden beets looks irresistible. This is from Madison’s book “Vegetarian Cooking for Everyone” (Broadway, 1997).
Vinegared Beets Nested in Their Greens
Trim greens from beets, leaving 1 inch of stems, and steam beets until tender, 15 to 25 minutes, depending on their size. Peel, quarter and set aside.
Discard stems and any greens that don’t look up to snuff. Steam greens until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange them in a nest on a plate.
In another skillet, heat beets with remaining butter over medium heat. Add vinegar and shake pan until it evaporates, 30 seconds. Spoon beets into center of greens and serve.