Shaved Beets with Greens

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1 pound beets with greens attached
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup vegetable broth
1/2 cup balsamic vinegar
Wedge of fresh Parmesan cheese


  • Cut off the beet greens and reserve. Scrub the beets.
  • Using a knife or mandoline, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.
  • Trim the stems from the greens and discard. Wash the leaves.
  • Bring the broth to a boil in a skillet, and add the greens. Blanch until wilted and cooked through, about 2 minutes. Drain.
  • Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce heat and simmer until thickened, about 3–4 minutes. Set aside.
  • Divide the greens among 4 plates. Top them with the sliced beets and drizzle with the balsamic reduction. Garnish with Parmesan shavings.

Serves 4. Prep time, 10–15 minutes; cook time, 10–15 minutes.

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