This is a favorite recipe from a quaint Greek restaurant in Minneapolis named Gardens of Solenica. The garlic-spiked vinaigrette brings out the natural sweetness of the beets, making it perfect for this time of year when the arrival of spring vegetables is still a few weeks off.
|6 to 8||medium-sized beets with the greens|
|1/2||cup extra virgin olive oil|
|2 to 3||tablespoons red wine vinegar|
|1||clove or 1 tablespoon fresh chopped garlic|
|3/4||teaspoon freshly ground pepper|
Cut the greens from the beets, leaving about an inch of the stems on the beets. Rinse the greens thoroughly in a bowl of water and set aside. Scrub the beets, place in a steamer over boiling water, and cook over medium heat for 45 minutes or until tender. (They can also be wrapped in foil and baked in a 400°F. oven or steamed quickly in a pressure cooker.) During the last few minutes of steaming, add the greens and cook until wilted, then remove the beets and greens and drain in a colander. Run the beets under cool water, slip off the skins, and cut into bite-sized pieces. Coarsely chop the greens. Place the beets and greens in a medium-sized serving dish.
Make the dressing by whisking together the olive oil, vinegar, and garlic. Pour over the beets and greens and toss. Season to taste with salt and pepper.