Beets with Their Greens in a Dill Sauce

When I was a kid I always watched the purchase of beets with mixed feelings. I liked the beet greens, but I hated the beets. Fortunately, apart from one ill-advised incident, my parents did not attempt to make me eat the beets. Eventually I decided they were not so bad and in the last few years I have been making an attempt to eat them semi-regularly. Here they are, served together in a dill sauce.

4 servings
1 hour - 15 minutes prep time


4 to 5 medium-small beets, with their greens

1 teaspoon dill seed
OR dried dill weed,
OR 1 tablespoon minced fresh dill
1/2 teaspoon black peppercorns, crushed
1/4 teaspoon celery seed, crushed
1/2 teaspoon sea salt
1 teaspoon arrowroot or cornstarch
3 tablespoons apple cider vinegar
1 tablespoon apple butter

Cut the beets from the greens about an inch above the base. Wash them, but don't trim them. Put them in a pot with plenty of water to cover them, and bring them to a boil. Boil them for about 30 minutes, until tender. This can be done in advance; they should at least be cooled enough to handle.

Grind the spices (or mince the dill) and mix them with the cornstarch, vinegar and applebutter. Keep them standing by.

Wash the greens, and pick them over. Chop them coarsely. Put them in a pot with a tablespoon or two of water, and steam them until just limp. Meanwhile, peel the beets and dice them fairly coarsely.

If there is any excess moisture on the beet greens, drain them, and add the diced beets and the seasoning mixture. Return them to the heat and cook for about 5 minutes, stirring, until the sauce thickens. Serve hot.