Balsamic-Glazed Beets & Greens

Rather than discard the beet greens and skins, Peter Berley shows us in "Genius Recipes" how to use the whole beet plan for a digestive win!


red onion, cut into 1/4" crescents
fresh beets with tops (*see directions)
3 tablespoons
balsamic vinegar
2 tablespoons
unsalted butter or olive oil
sprigs fresh tarragon leaves
1 teaspoon
sea salt
freshly milled black pepper
fennel bulb (optional)
feta cheese (optional)

Additional Notes

*Note: Consider wearing rubber gloves. Cut off the beat greens, chop, and set aside. Cut beet roots into 4-6 wedges.


In a heavy pan wide enough to hold the vegetables in a snug layer, combine the onion, beet roots (and fennel), vinegar, butter, tarragon, and ½ teaspoon salt. Pour in enough water to just cover the vegetables and bring to a boil over high heat.

Reduce the heat to low and simmer, covered, for 25 minutes, or until beets are nearly (but not quite) tender. Raise the heat and boil, uncovered until the liquid has reduced to a syrup and beets are fork-tender.

Add the beet greens, reduce the heat and simmer, covered, for 5 minutes. Uncover and turn the greens over so they mix with the roots and onions. Simmer for 2 minutes more and serve, mixing in optional feta. (Recipe♦162)