Two-Way Street Beets

From Asparagus to Zucchini, 3^rdEd.

Serves 6

Ingredients:

• 2 bunches small beets
• Juice of one orange
• 1 TB butter, softened
• Pepper to taste
• 1 tsp. peanut oil
• 1 tsp. sesame oil
• 1 tsp. hot chili oil (optional)
• 1-2 TB soy sauce

Directions:

1. Cut the greens off of the beets. Wash them, remove the stems and chop the greens into ribbons. Set aside.
2. Wash the beets gently and steam until tender (20-30 minutes). Cool briefly, slip off their skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm.
3. Meanwhile, heat heavy skillet over medium flame. Add oils. Add beet green stems and sauté for 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter.