Recipe: Tangy Buttered Beets and Beet Greens with Dijon

TANGY BUTTERED BEETS AND BEET GREENS WITH DIJON

1 1/2 pounds beets with stems and greens attached*
6 tablespoons water
2 tablespoons butter
2 tablespoons 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 then 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 the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more.

Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.

*Beets are available in purple, gold and candy-striped varieties, so use whatever looks best to you.

**Use Dijon, whole grain or even spicy mustard in this recipe.

Makes 4 servings
Source: Whole Foods Market