Beets with Greens
Recipe by Ann Crile Esselstyn and Jane Esselstyn
1 bunch of beets with greens attached (about 4 beets and 2 cups of greens)
2 cloves garlic, chopped
3-1/2 oz fresh shitake mushrooms
2 Tbsp Dijon mustard
1 Tsp pure maple syrup
To prepare the beets, cut off the greens where the stem meets the bulb. Trim the ends of the bulbs and discard.
Boil the beets in water about 50 minutes, until fork tender. Allow the beets to cool, then peel off the skin. Slice the beets into rounds and set aside.
In a frying pan, cook garlic in a little water until translucent. Add shitake mushrooms and cook until wilted. Add greens and stems to pan and cook until greens are wilted and stems soft.
In a small saucepan, combine the Dijon Mustard, maple syrup, and two tablespoons of water. Cook over low heat until warm.
On each plate, arrange a portion of beet greens and stems. Then add sliced beets and drizzle with mustard dressing.