Roast Beets And Sautéed Beet Leaves

• 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

1. Preheat the oven to 400u0b0F.
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. 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. Arrange beet mixture on a platter and top with yogurt. Sprinkle with pine nuts to serve.
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.

baby beets, extravirgin olive oil, red wine vinegar, garlic, greek yogurt, nuts, lemon

Taken from recipes-plus.com/api/v2.0/recipes/36151 (may not work)