Make sure you cook the beets unpeeled and whole. This way they don ‘t bleed while cooking and they keep all the ‘healthy’ nutrition.
- 10-12 fresh beets, without greens
Cook the beets in a pot of boiling water for about 40 minutes, until cooked and when pierced with a skewer are tender. Drain. When cool enough to handle, cut off the stem and root ends and peel the outer layer off with a paring knife.
If you have a mandolin to slice the beets or use a Chef’s knife to slice by hand and put into a large bowl.
- 1/4 cup Seville Marmalade
- 2 tbsp. butter
When ready to serve, place the butter and marmalade in a saucepan and melt over low heat. Add the beets and ‘gently’ mix to coat evenly. Cover and heat until hot.
- 4-5 kumquats, cut in half
- 2 tbsp. chopped fresh Italian parsley
To serve, line the edges of a platter with spring mix greens. Set the beets in the middle and garnish with the kumquats and parsley. It is lovely and a very impressive vegetable to serve.