Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 30 Minutes
An easy and elegant dinner! Roasting the beets intensifies their sweet flavor.
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.