Balsamic Rosemary Roasted Beets over Greens

Ingredients:

-3 to 6 beets, chopped into bite size pieces

-4 tb olive oil

-4 tb balsamic vinegar

-2 tb dried or fresh rosemary, roughly chopped

-1 bunch greens of choice ( I did a mixture of beet greens and dandelion greens)

-1/2 lemon, zested and juiced

-1/4 chopped pecans

-2 cloves of garlic, minced

-1/2 cup chicken or vegetable stock

-salt and pepper to taste

Directions:

1. Preheat oven to 425. Chop beets and place on a parchment lined baking sheet.

Drizzle 3 tb olive oil and 4 tb balsamic over the beets.

Season with salt, pepper, and rosemary. Toss to evenly coat and roast at 425 for 40 min or until fork tender.

2. For the greens: heat the remaining tb olive oil in a large saute pan. Add garlic and cook until fragrant.

Add in the greens and saute until just wilted. Deglaze the pan with broth and cook until liquid is absorbed and greens are tender.

Top with lemon zest and juice and season with salt and pepper.

3. To serve, place greens onto a serving dish. Top with roasted beets and chopped pecans.

Enjoy!