Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 4
An easy and elegant dinner! Roasting the beets intensifies their sweet flavor.
4 lbs. beets
2 pork tenderloin
sea salt & black pepper to taste
4 tbsp. extra virgin olive oil
2 tsp. dijon mustard
1 1/2 tbsp. apple cider vinegar
2 clove garlic
2 tbsp. pine nuts
Preheat oven to 400ºF. Loosely wrap beets (with greens removed and reserved for later in the recipe) in foil and place on a rimmed baking sheet and bake until easily pierced with a knife, 30 to 40 minutes, depending upon size of beets. When cool to touch, hold beets with a paper towel and slip off skins, I usually dunk them in ice water for a minute. Reserve one beet; halve and slice remaining beets. Set aside.
Season pork tenderloins (about 10 ounces each) generously with salt and pepper, as well as other spices you might like. Place on a rimmed baking sheet and roast until pork registers about 150ºF on a meat thermometer, about 15 minutes.
Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon olive oil; process until smooth. Strain and discard solids. Add Dijon mustard, 2 teaspoons apple cider vinegar, and 2 tablespoons olive oil; whisk; and set aside.
In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add smashed garlic and cook until golden, about a minutes. Add beet greens, season to taste with sea salt and pepper, and cook, stirring once or twice until wilted and tender, about 3 or 4 minutes. Remove greens from heat and discard garlic. Add reserved sliced beets and remaining tablespoon of apple cider vinegar, and toss to combine. When ready to serve, I like to top the greens with the pine nuts.
Enjoy!!!
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