1 bunch beet thinnings
2 T. Olive Oil
1c. liquid — water, stock, or white wine
2 t. Your favorite kind of vinegar — we like apple cider Salt and pepper
Heat 2 T. olive oil over medium heat in a heavy skillet with a tight fitting lid. Lay the beet thinnings in the skillet so that they all fit inside. Pour over the liquid and cover with the lid.
Cook over medium-low heat for about 15 minutes or until beets are just tender. Check periodically to make sure the pan doesn’t boil dry. Add more liquid if needed.
Once the beets are tender, add vinegar, a pinch of salt and a grind of fresh black pepper. Stir once and remove to a plate to serve.
OPTIONAL — after removing the beets, cook the remaining liquid down to a glaze consistency. Add 2 T. butter and stir until melted. Drizzle over the beets just before serving for a nice sheen and extra punch.
They’re great with a crumble of blue cheese or gorgonzola.