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Two-Way Street Beets

July 22, 2011

From Asparagus to Zucchini, 3rdEd.

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.

 

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