Balsamic Beets and Greens |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso. Ingredients:
1/4 cup balsamic vinegar |
1 tablespoon extra virgin olive oil |
2 teaspoons sugar |
1/4 teaspoon dijon-style mustard |
12 ounces baby beets, trimmed, peeled, thinly sliced |
1 teaspoon vegetable oil |
3 garlic cloves, minced |
8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves) |
2 tablespoons lemon juice |
salt and pepper |
Directions:
1. Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
2. Toss with the beets and marinate at room temperature for at least 1 hour.
3. In a large, skillet, heat the oil over medium heat.
4. Place the garlic in the pan and saute for 1 minute.
5. Add the greens, lemon juice, salt and pepper to taste.
6. Cook for 2-3 minutes, stirring well.
7. Cover and cook until the greens are wilted, about 5 minutes.
8. Divide the hot greens among four salad plates and top with the beets and vinaigrette.
9. Serve immediately and enjoy!
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