Now mind you, the garden is just now starting to produce, so it was certainly slim pickings. But I had a handful of beets and a couple of zucchini, enough for a dish.
First, I heated some olive oil in my fry pan. Just as the oil heated up, I crushed some garlic into it to flavor the oil.
I sliced the beets (unpeeled) up the same size as the zucchini and threw the beets in first. I have always boiled my beets, skinned and then sliced them, so this was something new for me.
After few minutes I tossed in the zucchini and cooked both until tender.
For the last couple of minutes of cooking, I put in the beet greens and cooked until they wilted before taking it off the heat.
I added salt, pepper and a splash of balsamic vinegar for flavoring.
It was very yummy and I will be making it again this summer.
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What I did today:
Elliptical Trainer: 20 min. @ level 10
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