Spring Beets

Directions

1. 1
   Rinse the beets under cold running water, then cut off the leafy tops, leaving 1 inch (2.5 cm) of the stem intact.
2. 2
   Roughly chop the beet tops into 1-inch pieces and set aside.
3. 3
   Put the beets in a saucepan, add water to cover, and place over high heat.
4. 4
   Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes, or until the skins slip off easily.
5. 5
   Drain and slice the beets.
6. 6
   In a small saucepan, melt the butter over medium heat.
7. 7
   Add the beets and cook, turning as needed, for 5 minutes, or until slightly brown and roasted.
8. 8
   Add the reserved leaves, season with salt and pepper, and then add the vinegar.
9. 9
   Cook for another 2 minutes, or until the leaves are wilted.
10. 10
    Transfer the beets to a serving plate.
11. 11
    Garnish with the herbs, grate a little of the cheese over the top, and serve.