Shredded Beets and Greens with Oranges
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 lb. Greens, beet or chard (or kale)
1 Tbls. extra virgin olive oil
1 medium onion, sliced
1 cup coarsely grated beet roots
1 orange, peel and pith removed
1/4 cup fresh squeezed orange juice
1 tsp. Dijon mustard
1 Tbls. Olive oil
pinch of sea salt
Wash greens well and cut into strips about 1/2 inch wide.
Heat oil in a skillet. Add onion and sautee for 5 to 8 minutes, until soft. Meanwhile, peel and coarsely grate beet roots with a hand grater or food processor. Add the beets to the onions and sautee for about 2 minutes. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender.
Cut between membranes of the orange to section. Mix together dressing and drizzle over cooked beets and greens just before serving. Top with orange sections.
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