Vinegared Beets Nested in their Greens

[aargnzarf]

Made this tonight with a couple of other dishes. This was warm and vinegary but not over-powering. We used sherry vinegar which was a nice change from all the basalmic that I've eaten over the years. I had larger beets so we peeled them and cut them up into smaller pieces. Mmmm yum. Thanks for your help and company Jared!

16-24 small beets with their greens, about 2 lbs
1 1/2 tablespoons butter or olive oil
salt and pepper
2 teaspoons basalmic or sherry vinegar

Remove the greens, scrub the beets, and steam them until tender, 15 to 30 minutes. Peel and set aside. Discard any greens that don't look up to snuff, along with the stems. Steam the greens until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange them in a nest on a plate. In another pan, heat the beets with the remaining butter. Add the vinegar and shake the pan until it evaporates. Spoon the beets into the center of the greens and serve.