Roast Beets And Sautéed Beet Leaves - cooking recipe

Ingredients

2 bunches baby beets, leaves trimmed and reserved
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
4 cloves garlic, crushed
1/3 cup Greek yogurt
2 tbsp pine nuts, toasted
1 None lemon

Preparation

Preheat the oven to 400\u00b0F.
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.
Combine half the oil, vinegar and half the garlic in a large bowl. Add beet wedges and season to taste. Toss well to coat.
Arrange beet mixture on a platter and top with yogurt. Sprinkle with pine nuts to serve.
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.