Baby Beet Tops (with teeny weeny baby beets attached)

Recipe by Derf2440
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    lb baby beets with tops, attached
  • 1
    medium walla walla onion, rough chopped
  • 4
    cloves garlic, smashed
  • salt and pepper
  • 2
    tablespoons oyster sauce
  • 2 -3
    tablespoons good balsamic vinegar
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DIRECTIONS

  • Wash beet tops well and shake excess water off.
  • Cut the baby beets off the stems and slice the bigger ones in half.
  • Cut the stems off the leaves and discard.
  • In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
  • Saute'til onions are just beginning to soften.
  • Add the beet leaves, whole.
  • (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
  • Turn everything over several times to mix well, while cooking 2 to 3 minutes.
  • Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
  • Drain slightly/loosely, do not press, serve hot, immediately.
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