Categories: Vegetables- Beets

Ingredients

• 1 bunch beets with bountiful greens (about 1 1/2 lb.)
• 2 Tbsp. olive oil
• 1 medium clove garlic, minced
• 2 Tbsp. fresh orange juice
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• Ground black pepper

Directions

1. Heat oven to 400 degrees.
2. Cut the stems and leaves from the beet root and reserve them. Scrub the roots, and cut off any long “tail” ends. Wrap each beet in aluminum foil, place on a baling sheet and roast for about 1 hour or until tender (for a medium-size beet). Allow to cool, then (wearing gloves to prevent stained hands) use your fingers and/or a paring knife, as needed, to rub off the peel. Dice one of the beets (or 2 if small) and reserve to rest for another use.
3. Use a knife or your hands to separate the leaves from their stems, or reserve for another use.) Rinse the leaves well, then coarsely chop them. You should wind up with about 4 cups of greens.
4. Heat the oil in a large skillet over medium-high heat/ Once the oil shimmers, add the chopped stems and cook for about 2 minutes, or until they have softened a bit. Add the garlic and cook, stirring, for 30 seconds, then add the green and cook, stirring, for a few minutes, just until they have wilted.
5. Stir in orange juice, balsamic vinegar and diced beet root; cook until well incorporated and heated through. Season with the salt and a light amount of pepper; serve warm or at room temperature.

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