Balsamic Beets and Greens
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 cloves of minced garlic
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!
Credit to: Balsamic Beets and Greens Recipe - Food.com