Source speakeasy kitchen
|several||beets||greens and beats separated|
|extra virgin olive oil|
|peach-fused white balsamic vinegar|
1. I separate the beets from the greens, wrap the beets in foil, and roast them at 400 degrees F till they're just tender. The greens, I chop and saute in olive oil with a pinch of salt, till wilted.
2. The beets come out of the oven and get diced. Beets and greens are reunited, and tossed with extra virgin olive oil and peach-fused white balsamic vinegar from a local purveyor and topped with crumbly gorgonzola and sunflower seeds for the best salad love can make.