Beet It

Our family is experimenting with garden vegetables this summer.  Here's a beet recipe that we all enjoyed.

Tangy Buttered Beets & Greens

1 1/2 pounds beets, with stems and greens attached

6 Tbsp. water

2 Tbsp. butter

2 Tbsp. Dijon mustard

Salt and pepper to taste

Roughly chop beet greens and transfer to a small bowl.  Cut stems into 1-inch pieces and transfer to a large bowl.  Peel and cut beets into 1-inch chunks and transfer to bowl with stems.

Bring water to a boil in a large skillet over medium high heat.  Add beets and stems.  Cover and cook until somewhat tender, 5 to 7 minutes.  Uncover, sprinkle greens over top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes.  Remove from heat, toss with butter, Dijon mustard, salt and pepper and serve hot, at room temperature or cold.

Rich in antioxidants and other health benefits: yummy, fresh beets.

~ Katrina

P.S.  I have good intentions of finishing some books this summer that have fallen by the wayside.  No lessons to prepare = no excuses.  I'm currently reading Bringing Up Boys by James Dobson.  If you have a boy or are a role model for one, you may also benefit from some of the practical advice and encouragement in this book.