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1.
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Preheat oven to 400F.
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Loosely wrap beets in parchment paper, then wrap the packet in foil.
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Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 45 minutes to an hour.
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When cool enough to handle, rub off skins with paper towels.
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Reserve 1 whole beet; cut in half and then slice remaining beets.
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2.
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Season pork all over with salt and pepper.
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Place on a rimmed baking sheet and roast until reaching 138F (it will continue cooking during the resting phase; roast to 160F for medium-well doneness), which will take approximately 14-16 minutes.
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Transfer to a cutting board and let rest 10 minutes before slicing thinly.
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3.
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Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth.
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Place beet mixture into a cheesecloth and squeeze to extract juice (should yield approximately 1 Tablespoon plus 1 teaspoon of juice); discard solids.
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Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil to the beet juice; whisk to combine.
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This will be your vinaigrette set aside.
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4.
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In a large skillet, heat remaining 1 tablespoon oil over medium.
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Cook garlic, stirring, until fragrant and golden, about 1 minute.
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Add beet greens and 1 teaspoon salt; season with pepper.
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Cook, stirring occasionally, until greens are wilted and tender, 2-4 minutes.
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Remove from heat and discard garlic.
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Add sliced beets and remaining 1 tablespoon vinegar, and toss to combine.
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Sprinkle with pine nuts.
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5.
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To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
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per serving: 553 calories; 4.3g saturated fat, 18g unsaturated fat; 111 mg cholesterol; 43.2g carbohydrates; 44.6g protein; 1208mg sodium; 14.5g fiber
