Baby Beet Tops (with Teeny Weeny Baby Beets Attached)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 lb baby beets with tops, attached
• 1 medium walla walla onion, rough chopped
• 4 cloves garlic, smashed
• salt and pepper
• 2 tablespoons oyster sauce
• 2 -3 tablespoons good balsamic vinegar

Recipe

• 1 wash beet tops well and shake excess water off.
• 2 cut the baby beets off the stems and slice the bigger ones in half.
• 3 cut the stems off the leaves and discard.
• 4 in a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
• 5 saute'til onions are just beginning to soften.
• 6 add the beet leaves, whole.
• 7 (they should be medium to small leaves and very fresh.) reduce heat to medium and add the smashed garlic, salt and pepper.
• 8 turn everything over several times to mix well, while cooking 2 to 3 minutes.
• 9 add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
• 10 drain slightly/loosely, do not press, serve hot, immediately.