Balsamic Glazed Baby Beets – Roots and Greens


Greens over roots, just like they grew

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10-14 Baby beets with greens attached
1 small white onion
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 sprigs fresh tarragon or thyme
salt & pepper


1. Rinse and scrub the beets under cold water. Remove the greens, cut the beets to bite size and coarsely chop the greens.

2. Julienee the onion into 1/4″ pieces.

3. Using a pan with a lid, arrange the beets and onion into a single flat layer. Sprinkle EVO and balsamic on top. Add herb sprigs, a pinch of salt and enough water to cover.

4. Bring pot to a boil, then add the lid and reduce to a simmer. Cook the beets for 15-20 minutes or until they are right on the verge of being properly tender.

5. Add the greens to the pan, cover and cook for three more minutes.

6. Fold everything together, reduce the liquid to a glaze (it should evenly coat the back of a spoon) and season to taste.

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