Basil Beets

[aargnzarf]

I picked up this recipe from the Live EarthFarm recipe database the first year we were members. This is a favorite. Butter-y and basil-y... how can you go wrong? I make this a full meal by serving this over the pasta of your choice.

Basil Beets

4 medium beets, including greens
1 C fresh basil leaves, shredded
4 tbsp. butter
1 tbsp. olive oil
1 clove garlic, crushed
salt and pepper to taste

Cut leaves from beets, leaving about 1" of stems at top of beets (save leaves). Steam, boil, pressure cook or roast beets until done, then peel and cube. [If you don’t know how to cook beets, check out the recipe database or your favorite cookbook. If time’s an issue, pressure cooking only takes about 10 minutes, but best beet flavor comes from roasting.] Sort through leaves, keeping fresh-looking ones; wash well and cut off stems. Steam or boil leaves in salted water until tender, up to 5 minutes or so. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil.