¼ cup/60ml olive oi
2 cloves garlic, minced
2 tablespoons/30ml chopped onions
1 tablespoon/15ml red wine vinegar
Sea salt and pepper to taste
For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.