1 bunch beets
1 bunch beet greens or 4 cups loosely packed baby spinach
3 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
1 clove garlic, minced
¼ cup toasted pumpkin seeds (sunflower seeds can be used as a substitute)
Recipe by: Beth Blessing
Preheat oven to 350 degrees. Wash beets and place them in an ovenproof dish. Add one inch of water to the bottom of the dish and cover. Roast until the beets are slightly soft to the touch, 30 to 40 minutes. Remove from the oven and let cool. Cut beets into bite-size chunks.
Wash beet greens by submerging them into a sink full of cold water. Bring a large pot of water to boil. Shake off water and chop the greens into bite-size pieces. Drop greens into boiling water and let it cook for about 30 seconds. Place greens in a colander and run cold water over them to halt cooking. Squeeze excess water out of cooked beet greens.
In a small bowl, whisk together remaining ingredients except pumpkin seeds. Combine roasted beets and beet greens in a bowl. Coat with dressing, add toasted pumpkin seeds and serve. Serves 4