Roasted Beets and Sauteed Balsamic Beet Greens

Beets beets beets. I really can't get enough beets right now. Bunches of BC beets bought for a buck. Like that alliteration? No seriously, two bunches of BC beet for $2 at the grocery store the other day. I bought the bunches because I wanted to eat the greens, too! Paul and I have been eating a lot of dark green leafy vegetables lately. It started when we discovered Swiss chard, which was delivered in Paul's organic veggie box a few months ago. Sauteed with some olive oil and doused with a little balsamic near the end of the cooking process and BAM you have something REALLY good to eat. 

We had our beets and beet greens with a roasted lamb shank, roasted potatoes (for me) and roasted yams (for him). I made some gravy with the drippings, and of course we had mint sauce. Delicious, delicious meal.

Roasted Beets with Sauteed Balsamic Beet Greens

Ingredients
1 bunch of BC beets, greens included
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar


Directions
1. Chop beet greens off at the base of the vegetable. Rinse, pat dry and slice up the leaves and stems into bite size pieces. 

2. Heat 1 tbsp of EVOO in a pan. Throw in leaves and stems and sautee until nice and tender, 10-15 minutes


3. About a minute before the leaves and stems are cooked, drizzle on balsamic vinegar and toss to coat. 


4. Serve immediately.