braised whole baby beets
Recipe type: Side Dish
Cuisine: American
Prep time: 
Total time: 
Serves: 4 to 6 servings
  • ¼ cup butter, (preferably from grass-fed cows)
  • 2 lbs beet thinnings or whole baby beets with their greens, (washed well and patted dry)
  • 2 cups fresh chicken broth or roasted chicken stock
  • 2 tbsp chopped fresh mint
  • 2 tbsp cider vinegar, (preferably raw or four thieves vinegar)
  1. Melt butter in a skillet over a moderate flame. When it froths, neatly place beet thinnings into the skillet so that all the root tips rest in one direct and the greens in the other. Sear in butter until the greens are wilted. Pour two cups chicken broth or chicken stock into the skillet, cover, and simmer until roots become tender – about ten minutes.
  2. Turn off the heat and transfer the beets to a serving dish using tongs. For best presentation, lay the beets together so that all the beetroots rest at one end of the serving dish with the greens resting at the other. Sprinkle with fresh chopped mint and dress with cider vinegar or four thieves vinegar.
Recipe by Nourished Kitchen at