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1
Preheat oven to 400F.
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2
Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil.
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3
Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes.
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4
When cool enough to handle, rub off skins with paper towels.
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5
Reserve 1 beet; halve and slice remaining beets.
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6
Season pork all over with 2 teaspoons salt, dividing evenly, and pepper.
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7
Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138F, 14 to 16 minutes.
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8
Transfer to a cutting board and let rest 10 minutes before slicing thinly.
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9
Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth.
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10
Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids.
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11
Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
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12
In a large skillet, heat remaining 1 tablespoon oil over medium.
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13
Cook garlic, stirring, until fragrant and golden, about 1 minute.
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14
Add beet greens and 1 teaspoon salt; season with pepper.
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15
Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes.
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16
Remove from heat, and discard garlic.
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17
Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine.
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18
Sprinkle with pine nuts.
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19
To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
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20
(Per Serving)
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21
Calories: 553
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22
Saturated Fat: 4.3g
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23
Unsaturated Fat: 18g
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24
Cholesterol: 111mg
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25
Carbohydrates: 43.2g
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26
Protein: 44.6g
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27
Sodium: 1208mg
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28
Fiber: 14.5g
