This is the last batch of beets in my garden.
Leaves were trimmed from the stalk and rinsed in a salad spinner.
Then the greens were sautéed over medium-high heat in flavored olive oil (Tuscan herb) for a couple of minutes.
A pinch of salt was added.
Meanwhile, the beet was washed.
Leaving on a bit of stem so there would be something to hold onto (you'll see why in a minute).
Peeled the skin off with a paring knife.
Grated the beet by holding onto the stalky end and running it down a box grater.
Squeezed half an orange, a little bit of lemon and added a pinch of salt.
Hot beet greens paired with cold citrus-y beets and a few orange segments.
This plate of 'healthy eats' counterbalances the strawberry-rhubarb pie that my dear friend dropped off Thursday morning before work.
Which is why I had pie for breakfast.
Today I am full of beets.