| BALSAMIC BEETS AND GREENS |
¼ cup balsamic vinegar
1 Tbsp. extra virgin olive oil
2 tsp. sugar
¼ tsp. Dijon-style mustard
1 bunch of beets and their greens
(leave some water clinging to
leaves after washing)
1 tsp. vegetable oil
3 cloves garlic, minced
2 Tbsp. lemon juice
salt and pepper
Whisk vinegar, olive oil, sugar, and mustard together in bowl. Clean,
peel, and thinly slice raw beets. Toss the beets in mixture and
marinate at room temperature for at least 1 hour.
In large skillet, heat the oil over medium heat. Sauté garlic for 1
min. 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 plates and top with the
beets and vinaigrette.
Thank you to member Maria Mishkind who contributed this delicious
recipe.