Uncle Bill's Creamed Young Beets and Tops

“Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best”
READY IN:
22mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Snip off the thin portion of the young beet root and discard.
  2. Wash the small beet with the beet tops well in cold water.
  3. Place the beet tops in a large cooking pot.
  4. Cover with cold water and bring to boil.
  5. Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
  6. Immediately remove the beets into a large frying pan using a slotted spoon.
  7. Add butter and fry on medium-high heat for about 4 minutes, stirring often.
  8. Now add the whipping cream, salt and pepper.
  9. Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
  10. Serve along with your dinner meal.
  11. You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
  12. If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
  13. Cook the cubed beets in water for about 4 minutes before adding the beet greens.
  14. Then continue to cook for another 4 minutes.
  15. Proceed in the same method as for the young beets.
  16. This method also works well for Swiss Chard.

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