Balsamic Beets and Greens

Sharon123's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sugar
• ¼ 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!

Reviews

[Buster's friend]

Splendid - left out the sugar as we used a high quality balsamic vinegar on little 1/2 inch chiogga beets & tops from the garden. Exquisite & beautiful - definitely a keeper. Thanks for posting - now to sow more beets later this summer!

[breezermom]

I loved it. The only problem I had was that my 4 cups of greens was not enough for my sliced beets! But really that is no problem...I kept eating them out of the marinade anyway, do I'll just eat them up by themselves. Made for Zaar Stars tag.

[Susie B]

I picked up some fresh beets at the farmer's market this morning. What a perfect way to use both the beets and the greens. This dish was very tasty and some thing I will definately make again. It's a nice change from the usual side dishes.