Ingredients
2
lb fresh beets
2
cups beet greens, shredded
2
medium oranges
1
tablespoon olive oil
1
tablespoon balsamic vinegar
1/2
teaspoon honey
2
cloves garlic, minced (if desired)
2
tablespoons toasted pine nuts (if desired)
Salt and pepper to taste*
Preparation
Wash and dry beets and greens. Shred greens until you have 2 full cups and set aside. Place beets in a saucepan with enough water to cover. Bring to a boil, cover, and reduce heat to a simmer for twenty minutes, or until beets are tender.
Meanwhile, whisk together the olive oil, vinegar, honey, and garlic. Drain the beets and allow them to cool. Trim and peel off skins; cut into cubes. Then, peel and section the oranges.
Combine beets and oranges in a large bowl, and then toss thoroughly with olive oil mixture. Divide beet greens evenly onto four (to six) plates and place beet mixture on top of greens. Top with toasted pine nuts if desired.
