Uncle Bill's Creamed Young Beets and Tops

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READY IN: 22mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Snip off the thin portion of the young beet root and discard.
  • Wash the small beet with the beet tops well in cold water.
  • Place the beet tops in a large cooking pot.
  • Cover with cold water and bring to boil.
  • Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
  • Immediately remove the beets into a large frying pan using a slotted spoon.
  • Add butter and fry on medium-high heat for about 4 minutes, stirring often.
  • Now add the whipping cream, salt and pepper.
  • Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
  • Serve along with your dinner meal.
  • You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
  • If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
  • Cook the cubed beets in water for about 4 minutes before adding the beet greens.
  • Then continue to cook for another 4 minutes.
  • Proceed in the same method as for the young beets.
  • This method also works well for Swiss Chard.
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