by amanda
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Photo by Sarah Shatz
1 bunch beets, about 4 medium, with their greens, about 1 1/4 to 1 1/2 pounds Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 medium onion, minced, about 1 cup Ask a question about this ingredient
Zest of 1 large lime, finely shredded, about 1 tablespoon Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
Lime juice Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
1 lime, cut into wedges, for garnish Ask a question about this ingredient
Peel beets with a vegetable peeler, and cut them into large strips the size of French fries. There should be about 3 cups. Coarsely chop the greens and reserve.
Ask a question about this stepMelt butter in a medium skillet, and saute onion over medium-high heat for about 15 minutes, or until it turns golden and browns around the edges. Lower heat to medium, stir in the lime zest and cook, stirring, for about 2 minutes more, just until the zest toasts. (The pan will be very dry at this point but don’t worry, the beets will add moisture.)
Ask a question about this stepAdd beets, and cook, stirring occasionally, until they turn translucent, about 10 minutes. Stir in cream, lower heat slightly, and cook 15 to 20 minutes more, or until beets are tender and cream has gently bubbled away to a thick sauce. Stir only often enough to prevent sticking and scorching. Do not overcook.
Ask a question about this stepWhile beets cook, steam greens for about 15 minutes, or until tender. (Plan to have them ready when beets are.)
Ask a question about this stepAs soon as beets are tender, add lime juice in teaspoons and salt in pinches until seasoned to taste.
Ask a question about this stepHeat a serving platter. To serve, arrange greens on platter, and using the back of a spoon form 6 little nests. Remove beets from sauce with a slotted spoon, and put into nests. Garnish the platter with lime wedges, and pass the sauce separately.
Ask a question about this step
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First you cut the beet greens from the beets, slicing right where the two meet.
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Greenless beets.
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This is me cleaning as I go -- gold star for the day!
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Next wash the beet greens.
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Meanwhile, you want to get the onions softening and browning in butter.
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Peel the beets.
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Slice them into matchsticks by first cutting 1/4-inch thick slices.
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Then crosswise into matchsticks.
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Chop the beet greens -- it helps to roll them up into a coil and slice them all at once.
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Add lime zest to the onions -- this is a crucial step which determines the finished fragrance of the dish.
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Rush the beets into the pan with the onion and lime zest.
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Slow down right before dumping them into the hot pan.
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Saute the beets while you steam the beet greens in the pan next door.
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Time for some cream!
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You cook down the cream, hoping to time it so the cream forms a sauce just as the beets are tender.
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Pre-tty!
I love beets, cream and lime, but would you believe that the one item I forgot to buy today was limes? So upon consideration, I realized I also love beets with orange, so made a clementine cream and we loved it. Also used chioggia beets and the colors of those + the orange cream were so pretty together. Delish!