At the height of the depression, Helen and Scott Nearing moved to a farm in rural Vermont and began crafting a sustainable lifestyle based on simplicity and connection with the earth. This recipe is perfect example of how fresh seasonal ingredients can be cooked with practically no time or effort to yield a nutritious, delectable meal.
Rich in vitamins and minerals, baby beets and greens are a fresh, healthy taste of the spring harvest.
12 baby beets with their greens
2 tablespoons butter
Dash of cider vinegar
1. Cut off tops to within a half-inch of their roots. Wash greens and put aside. Clean beets under running water but do not peel.
2. Boil beets 15 minutes or until fork can pierce the beets. Slip off skins under running water.
3. Put greens in a pot with the butter. Add beets with a dash of vinegar. Stir up together and serve when greens are wilted.