1/2 pound peeled and sliced beets
12 ounces beet greens, stems removed, rinsed well and chopped
2 cloves garlic, pressed
2 tablespoons olive oil
2 tablespoons grainy mustard
1 tablespoon chopped fresh rosemary
1 tablespoon honey
1 tablespoon vinegar
salt to taste
pepper to taste
Place the beets in a pot and cover with water.
Bring to a boil over high heat, reduce heat to medium-high and simmer until just cooked, about 30 to 35 minutes.
Remove from element and put aside leaving them in the water.
Meanwhile, in a large skillet bring the oil to medium-high heat and add the rosemary and garlic; cook until garlic just starts to brown.
Add the beet greens and cook until wilted.
Add the mustard, honey, vinegar, salt and pepper and stir to mix well.
Remove the beets greens with tongs and place onto a serving platter, reserving the juices left in the skillet.
Drain the cooked beets and place on top of the platted greens; drizzle the juices left in the skillet over the beets.Enjoy!