Beets + Beet Greens W/ Vinaigrette

• 2-3 Bunches Golden/Red Beets
• Greens (2 or 3 bunches, from fresh Beets), washed well
• 2 large oranges/tangelos or tangerines
• 1 small sweet onion, or red onion sliced paper-thin
• Vinaigrette:
• 1/3 Cup Rice Wine Vinegar
• 1/4 Cup Extra Virgin Olive Oil
• 2 Garlic cloves, minced
• 1/2 tsp. grated rind of citrus used
• Salt & Pepper

1. Wash beets; cut greens, leaving about 1" from the beet.
2. Bake Beets in Foil 400 F degrees for about an hour. Pierce with a sharp knife to determine doneness (should be easy to pierce entire beet).
3. Cook beet greens in boiling water, about 2 minutes until just tender. Drain and cool. Gently tamp greens on towel or paper towel to remove extra moisture. Cut and peel white pith from citrus(cut the peel with a knife for ease). Cut membranes over bowl to release segments. Cut up greens to bite-size, and add the sliced onion (as much or as little as you like) and citrus segments.
4. Vinaigrette:
5. Whisk vinegar, oil, garlic & citrus peel in small bowl; add to greens, toss to coat. Season with salt & pepper. Let stand at room temperature 1 hour.

red beets, fresh beets, oranges, sweet onion, vinaigrette, rice, olive oil, garlic, grated rind, salt

Taken from www.epicurious.com/recipes/member/views/-beets-beet-greens-w-vinaigrette-50132019 (may not work)