Balsamic Beets and Greens

INGREDIENTS:

• 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

INSTRUCTIONS:

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!

Credit to: Balsamic Beets and Greens Recipe - Food.com