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Buttered Beets and Greens with Dijon

November 17, 2012

I guess we all know how to cook beets, but this recipe is for all the beet lovers and those that might like to join us.

Buttered Beets and Greens with Dijon


  • 1 1/2 lbs. Beet, and greens (washed thoroughly)
  •  T. Unsalted Butter
  • 2 T. Dijon Mustard
  • Salt and Freshly Ground Pepper


  1. Cut off stems from beets; quarter beets (or smaller depending on size of beets); set stems aside
  2. Bring a pot of water to a boil and add beet; cook for approximately 10 minutes; add the greens and stems and cover for about 10 more minutes (check for tenderness)
  3. Remove from heat and strain; put beets in a bowl and toss with butter and Dijon mustard; salt and pepper and serve *

*  Do not be afraid to cook extra; these beets will be stars in salads

Serves 4

Recipe adapted from

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