3 whole beets with their greens (washed well and patted dry)
2 tablespoons butter
1 cups low sodium chicken or vegetable stock
1 tbsp chopped fresh mint
1 tbsp cider vinegar
Salt to taste
Add the butter to a skillet over a medium heat until it begins to froth.
Carefully place the beets into the skillet so that all the root tips rest in one direction and the greens in the other. Sear them in the butter until the greens are wilted.
Pour in the broth, cover, and simmer until roots become tender, about ten minutes.
Turn off the heat and transfer the beets to a serving dish using tongs.
Drizzle with the cider vinegar and finish with the fresh chopped mint and a dash of salt.
