Glazed Beets and Beet Greens with Balsamic Syrup

INGREDIENTS:

• 4 Large Beets, About 2 Pounds Total- Beet Tops Attached
• 2 Tablespoons Olive Oil
• 1/2 Cup Balsamic Vinegar
• 1 Garlic Clove, Minced
  
• 1/3 Mint, Chopped
  

DIRECTIONS:

• Preheat oven to 425 degrees.
• Remove stems and leafy greens from the beets and set aside.
• Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
• Place on a rimmed baking sheet and bake for 90 minutes.
  
• Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
• Place in a large bowl and keep warm.
• Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
• Bring a large pot of salted water to a boil.
• Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
• Drain well and squeeze excess water from beet greens.
• Toss beets and greens with olive oil.
• Add reduced vinegar, mint, and salt and pepper to taste.
  

This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!

This recipe was written by Rozanne Gold