Beets n’ Greens

Ingre­di­ents (serves 2–3)

~2–3 Medium fresh beets (red, golden or com­bi­na­tion)
~1 Small gar­lic clove
~1 Bunch of fresh kale (optional: try any com­bi­na­tion of kale, Swiss chard, beet greens, or other sea­sonal green)
~Olive oil for saute­ing
~1 Tbls. Bal­samic vine­gar (more or less as desired)
~Dash of salt and pep­per to taste

Beets: Cut leaves (if nec­es­sary), leav­ing 1–2 inches of stem on the beet.  Do not cut off the long “tap­root” as this will “bleed” nutri­ents from the beet!  Steam until ten­der when pierced with a fork (about 15–25 min­utes, depend­ing on size of the beet).  The beet should still be firm and bright.  When cooked, run beat under cold water and “slip” the skin off reveal­ing the smooth, crim­son root beneath. Slice or cube as desired.

Greens: Sim­ply saute greens of your choice (either solo or in com­bi­na­tion) over medium heat with a lit­tle gar­lic and olive oil until ten­der and bright.

Toss beets into green mix­ture and gar­nish with bal­samic vine­gar, salt and pep­per.  Enjoy!