4 medium beets, including greens
1 cup fresh basil leaves, shredded
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper to taste
Cut leaves from beets, leaving about 1″ of stems at top of beets. Reserve leaves. Boil beets until done, then peel and cube. Steam or boil leaves in salted water until tender, up to 5 minutes. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil.