Thanks to Nicole Robidoux for posting this recipe. It’s from: http://www.food.com/recipe/lemon-butter-braised-beet-greens-370898
2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
2 lbs baby beet leaves, washed
1 -2 teaspoon fresh lemon juice
sea salt & freshly ground black pepper
Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
Remove the cover; if there’s any excess liquid, cook until it evaporates.
Toss the greens with the lemon juice, salt, and pepper, and serve hot.
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Here’s recipe from whole foods that was given to me by Tara Carpenter-Kellet
10 small red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese