I didn’t like tomatoes until I had really good, fresh, ripe heirloom tomatoes. I didn’t like salami until I tried the good stuff. And you know what, I didn’t like beets, either. But this was delicious.
I think I still like the beet greens better than the actual beets. You really have to make an effort to have them not taste like dirt. But in this recipe, the citrus butter did an excellent job of masking the earthen flavor.
We’re getting beets now pretty regularly, and not just the greens. But being that I’ve never been a beet fan, we’re really at a loss at what to do with them. Anyone have any favorite recipes? I truly think beets are one of the most beautiful vegetables, with their deep scarlet color and matching red-veined foliage, and I want to be able to cook them in a way that tastes as pretty is it looks.
1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water
Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.
Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm.
Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.
Spoon beets onto plates. Spoon orange butter atop chicken and serve.