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Try this Chioggia Beets with Beet Greens, Garlic and Balsamic Vinegar recipe, or contribute your own. "Beets" and "Vegetables" are two of the tags cooks chose for Chioggia Beets with Beet Greens, Garlic and Balsamic Vinegar.
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In 1/4 cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: From http://www.sfgate.com/eguide/food/recipes/kron/ Recipe by: KRON-TV Ch4, San Francisco, 1997 Posted to MC-Recipe Digest by KitPATh
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