Recipe - Chioggia Beets With Beet Greens Garlic And Balsamic Vinegar

1 cup Diced beets; such as
Chioggia beets
1 bn Beet greens; chopped
1 tablespoon Olive oil
2 Chopped garlic cloves
1 tablespoon Balsamic vinegar
One half Lemon; juiced
One fourth cup Vegetable oil OR chicken
stock; optional
Salt and pepper; to taste
Grated Asiago or Parmesan;
optional

In One fourth 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 http://www.sfgate.com/eguide/food/recipes/kron/

Recipe by: KRONTV Ch4, San Francisco, 1997

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998