1 1/2 pound beets, with stems and greens attached
2 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon fine sea salt, to taste
1/4 teaspoon ground black pepper
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 6 tablespoons 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.
Per Serving: 110 calories (40 from fat), 5g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 14g carbohydrates, (4g dietary fiber, 9g sugar), 2g protein.
Gluten Free, Vegetarian and Wheat Free