Summary: I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
For the original recipe, click here.
Yield: serves 4
- 3-4 medium-sized beets, with their greens
- 2 tablespoons unsalted butter
- 1 medium onion, minced, about 1 cup
- zest of 2 clementines, about 1 tablespoon (you could also use a regular orange)
- 3/4 cup + 2 tablespoons heavy cream
- 2-3 tablespoons clementine juice (or juice from a regular orange)
- Salt to taste
Peel beets with a vegetable peeler, and cut them into large strips the size of French fries. There should be about 3 cups. Coarsely chop the greens and reserve.
Melt butter in a medium skillet, and saute onion over medium-high heat for 10-15 minutes, or until it turns golden and browns around the edges. Lower heat to medium, stir in the clementine zest and cook, stirring, for about 2 minutes more, just until the zest toasts. (The pan will be dry at this point but don’t worry, the beets will add moisture.)
Add beets, and cook, stirring occasionally, until they turn translucent, about 10 minutes. Stir in cream, lower heat slightly, and cook 15 to 20 minutes more, or until beets are tender and cream has gently bubbled away to a thick sauce. Stir only often enough to prevent sticking and scorching. Do not overcook.
While beets cook, steam greens for about 15 minutes, or until tender (I did mine in the microwave for ease). Plan to have them ready when beets are.
As soon as beets are tender, add clementine juice in teaspoons and salt in pinches until seasoned to taste.
Place the steamed beet greens on a serving platter, and spoon the beets and some sauce atop.