Fred once threatened to reveal Monsier Jean Charest’s dislike of beets to the world, along the lines of President George Bush’s broccoligate. “He stared at me while his goons were considering my removal—not funny, not funny at all.” This way of making beets is delicious. Fred prefers red beets; he finds the yellow ones taste like house-brand diet soda.

　　

Ingredients

Serves 4

　　8 small beets with leafy tops

　　1 tablespoon unsalted butter

　　Salt and pepper

　　1 teaspoon cider vinegar

　　Smoked Cheddar (page 164) for finishing

　　Chopped fresh parsley, dill, or chives for garnish

　　

Step 1

Rinse the beets under cold running water, then cut off the leafy tops, leaving 1 inch (2.5 cm) of the stem intact. Roughly chop the beet tops into 1-inch pieces and set aside. Put the beets in a saucepan, add water to cover, and place over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes, or until the skins slip off easily. Drain and slice the beets.

　　

Step 2

In a small saucepan, melt the butter over medium heat. Add the beets and cook, turning as needed, for 5 minutes, or until slightly brown and roasted. Add the reserved leaves, season with salt and pepper, and then add the vinegar. Cook for another 2 minutes, or until the leaves are wilted.

　　

Step 3

Transfer the beets to a serving plate. Garnish with the herbs, grate a little of the cheese over the top, and serve.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.