Baby Beet Tops (With Teeny Weeny Baby Beets Attached)

1. 1

   Wash beet tops well and shake excess water off.

2. 2

   Cut the baby beets off the stems and slice the bigger ones in half.

3. 3

   Cut the stems off the leaves and discard.

4. 4

   In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.

5. 5

   Saute'til onions are just beginning to soften.

6. 6

   Add the beet leaves, whole.

7. 7

   (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.

8. 8

   Turn everything over several times to mix well, while cooking 2 to 3 minutes.

9. 9

   Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.

10. 10

    Drain slightly/loosely, do not press, serve hot, immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.