Contributed by Friends of the Market Darlene Rose & Susan Chamberlain
- 1 bundle kale, swiss chard or beet greens
- 3-4 medium to large beets
- Olive oil (3-4 T.)
- Garlic cloves
- Cherry tomatoes (6-12)
- Balsamic vinegar or other flavorful vinegar
- Optional: honey
Clean and boil the beets until tender (cut the greens off leaving a small stem to help keep the juices in the beet.
Saute chopped greens (kale, etc) with garlic and olive oil.
Cut cooked beets into bite size pieces. When cooled add chopped kale or other greens.
Add sliced cherry tomatoes.
Toss well and serve warm or cold.