It always seems so sad when you get a beautiful leafy bunch of beets and their greens, and then a recipe only asks for the beets themselves. Why waste so much delicious vegetable!? This recipe, a riff off the Balsamic Glazed Beets from Genius Recipes by Food52 (we highly recommend) uses the Apple Hoisin instead of balsamic vinegar and herbs to add sweetness and depth. All you need is veggies and a bottle of our sauce...assuming, of course, that you have salt and pepper, butter or oil, and water in your kitchen:) Hope you like it!
1 bunch beets with leaves
6 small carrots, cut in half lengthwise
½ medium onion
¼ cup Mei Mei Apple Hoisin
2 tbsp butter or olive oil
Salt and freshly ground pepper
Remove beet leaves, chop, and set aside. Cut the roots into 4-6 wedges.
Place the beets, carrots and onion into a wide shallow pot in one layer. Cut carrots to fit if necessary.
Add 2 cups water and add the Apple Hoisin, butter and pinch of salt.
Bring to a boil on high heat, then reduce to low, cover, and simmer for 20 minutes.
Raise heat to high and boil uncovered until sauce is reduced to syrup and the beets and carrots are tender, about 10 minutes.
Add beet leaves back, cover, and simmer on low to steam the leaves for 5 minutes.
Mix thoroughly, add salt and pepper to taste and enjoy!