Roast Beets And Sautéed Beet Leaves

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Wrap each beet in foil and place on a baking pan. Bake 1 hour, until tender. Set aside until cool enough to handle, then peel and cut into wedges.

3. 3

   Combine half the oil, vinegar and half the garlic in a large bowl. Add beet wedges and season to taste. Toss well to coat.

4. 4

   Arrange beet mixture on a platter and top with yogurt. Sprinkle with pine nuts to serve.

5. 5

   Wash and dry reserved beet leaves. Heat remaining oil in large skillet on medium heat. Saute remaining garlic for 1 min. Add leaves and cook 1 min, until wilted. Season to taste and squeeze over juice from half lemon. Serve with remaining half lemon, cut into wedges.

* Per serving · 4 servings · Values may vary.

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