Two-way street beets

1 bunch small beets
juice of 1/2 orange
1/2 tablespoon butter, softened
1/2 teaspoon peanut oil
1/2 teaspoon dark sesame oil
1/2 teaspoon hot chili oil
1 tablespoon soy sauce

Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings.

Recipe from MACSAC