Ingredients:
16 ounces baby beets (2 bunches)
1 tablespoon butter
1 tablespoon honey
3 tablespoons chopped fennel or more to taste
3 tablespoons red wine
Wash beets thoroughly under cold water. Cut about a thumbnail over top of beet, and trim bottom of beet. Reserve greens for other use.
Steam beets for about 20 minutes or until slightly tender. Remove from steamer and cut each beet in half.
In a saucepan over medium heat, sauté beets in butter. After beets are covered in butter, add honey and stir until glazed. Add chopped fennel and cook until fork tender. Deglaze pan with red wine. Remove from heat and serve.
Photos by Alison Penn.
Cook’s note: Garnish this dish with a sprinkling of the fennel fronds. Remember reserve your beet greens for another recipe.
