Braised Beets With Butter and Dill

1. 1

   Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.

2. 2

   Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.

3. 3

   Bring to a boil, then reduce to simmer.

4. 4

   Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.

5. 5

   Boil off any excess liquid, then toss with chopped dill.

* Per serving · 4 servings · Values may vary.

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