Return to Content

Beets and Beet Greens in Cream

Beets and Beet Greens in Cream
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: A pound of beets serves 4-5

Here the young savory beet greens count as much as the beets.

Ingredients:

  • 1 bunch young beets, with greens
  • 2 tablespoons butter
  • 1 small onion, minced
  • salt and pepper
  • pinch of sugar
  • 1 tablespoon lemon juice
  • sweet or sour cream
  • 1 hardcooked egg

Instructions:

Dig a few handfulls of very small beets and gather enough leaves to make an equal quantity. A fresh bunch of beets from the market will do, too. Boil the beets separately and skin them. Rinse the greens but do not dry them. Discard all tough stems, then cook slowly in a covered pan to which you have added the sugar, butter; and minced onion. Do not add more water. When tender remove the lid, and boil away any remaining liquid. Add the beets, chopped quite fine; sprinkle with salt, pepper, and lemon juice, and heat through. Add the cream, and serve garnished with the sieved egg.

Tags:
Updated Friday, October 5th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.