1 Boiling salted water, enough to cover by 1 inch (2.5 cm)
1 Butter, to taste
1 Salt, to taste
1 Black pepper, to taste
1 Vinegar, to serve
Instructions
1. Wash the beet greens thoroughly under cold running water, removing all grit and soil.
2. Scrape the small roots lightly with a paring knife or vegetable brush, and trim off the root ends.
3. Bring a medium saucepan (3–4 qt / 2.8–3.8 L) of salted water to a full boil over high heat.
4. Add the drained greens and roots. Reduce heat to maintain a steady boil. Cook 45–60 minutes, until the roots are fully tender — a skewer or paring knife should slide through the thickest root with no resistance, and the greens will be deep, dark green and very soft.
5. Drain the greens and roots well in a colander.
6. Season with butter, salt, and black pepper to taste. Toss briefly to coat.
7. Transfer to a serving dish and pass vinegar at the table.
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