Spring Beets

1. 1

   Rinse the beets under cold running water, then cut off the leafy tops, leaving 1 inch (2.5 cm) of the stem intact.

2. 2

   Roughly chop the beet tops into 1-inch pieces and set aside.

3. 3

   Put the beets in a saucepan, add water to cover, and place over high heat.

4. 4

   Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes, or until the skins slip off easily.

5. 5

   Drain and slice the beets.

6. 6

   In a small saucepan, melt the butter over medium heat.

7. 7

   Add the beets and cook, turning as needed, for 5 minutes, or until slightly brown and roasted.

8. 8

   Add the reserved leaves, season with salt and pepper, and then add the vinegar.

9. 9

   Cook for another 2 minutes, or until the leaves are wilted.

10. 10

    Transfer the beets to a serving plate.

11. 11

    Garnish with the herbs, grate a little of the cheese over the top, and serve.

* Per serving · 4 servings · Values may vary.