Chioggia beets with beet greens, garlic and balsamic vinegar
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced beets; such as Chioggia beets |
| 1 | bunch | Beet greens; chopped |
| 1 | tablespoon | Olive oil |
| 2 | Chopped garlic cloves | |
| 1 | tablespoon | Balsamic vinegar |
| ½ | Lemon; juiced | |
| ¼ | cup | Vegetable oil OR chicken stock; optional |
| Salt and pepper; to taste | ||
| Grated Asiago or Parmesan; optional | ||
Directions
In ¼ cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: From
Recipe by: KRON-TV Ch4, San Francisco, 1997 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998