Prep 15 mins
Cook 10 mins
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.
- 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
- Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
- Toss with the beets and marinate at room temperature for at least 1 hour.
- In a large, skillet, heat the oil over medium heat.
- Place the garlic in the pan and saute for 1 minute.
- Add the greens, lemon juice, salt and pepper to taste.
- Cook for 2-3 minutes, stirring well.
- Cover and cook until the greens are wilted, about 5 minutes.
- Divide the hot greens among four salad plates and top with the beets and vinaigrette.
- Serve immediately and enjoy!
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.
This was a very impressive dish. I had never before eaten beets and had been searching for a way to try them. I hesitated at first and considered roasting the beets prior to marinating them, simply because I had seen so many recipes warn against removing the stems and then boiling or roasting before peeling. Instead, I got brave and stuck to the recipe ;) Boy am I ever glad I did!! The only 'change' I had to make was to add some kale I had on hand to increase the amount of greens to equal the required 8 cups. They merged beautifully, of course! This recipe is delicious, gorgeous, and healthy to boot. 4-year-old, 2-year-old, Mama and Daddy approved!
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!