Warm Roasted Beets, Balsamic Syrup and Crispy Greens

A syrup of reduced balsamic vinegar adds sweetness to slow-roasted beets and a pleasant tartness for balance. But this dish’s best feature is its unexpected flourish of beet greens, crisped to airy perfection. They disappear like snowflakes on your tongue.

Ingredients:

3 large bunches beets with leaves, about 4 pounds (10-12 beets)

1 1/2 cups balsamic vinegar

3 cloves garlic, peeled

Directions:
Preheat oven to 300 degrees. Cut stems and leaves from beets. Reserve for later use. Cut off root ends of beets and discard. Wash beets, scrubbing thoroughly. Place in oven directly on the rack and roast for 2-1/2 to 3 hours, or until tender when pierced with the tip of a sharp knife. If you’d rather use a baking sheet, make sure it is nonstick or covered with foil.

Wash beet leaves well and dry thoroughly. Chop them finely. Place them on a rimmed baking sheet and bake at 300 degrees for 20 to 30 minutes, or until crisp. Turn once ortwice during baking. When crispy, remove from oven, sprinkle with sea salt and set aside.

Meanwhile, place balsamic vinegar in a small saucepan and cook over medium-high heat until reduced to 3/4 cup, about 20 minutes. Vinegar will become syrupy.

When beets are tender, remove from oven. Peel beets. Cut beets into thick slices or weges. Finely mince garlic. Pour warm vinegar over hot beets and toss with chopped garlic. Top with crispy leaves and toss again. (Serves 6)