Braised Beets With Butter and Dill

• 2 pounds beets
• greens
• 3 tablespoons butterbutter
• 1/2 cup stock
• chopped dilldill

1. 01Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
2. 02Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.
3. 03Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
4. 04Boil off any excess liquid, then toss with chopped dill.

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