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Balsamic Beets and Greens
Time: 25 mins
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 garlic cloves, minced
- 8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
- 2 tablespoons lemon juice
- salt and pepper
Directions
- 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!
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