Ingredients
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1/4 cup balsamic vinegar
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1 tablespoon extra virgin olive oil
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2 teaspoons sugar
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1/4 teaspoon dijon-style mustard
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12 ounces baby beets, trimmed, peeled, thinly sliced
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1 teaspoon vegetable oil
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3 garlic cloves, minced
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8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
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2 tablespoons lemon juice
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salt and pepper
Instructions
- 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!