Beet and Leek salad


6 large beets, peeled and cut in wedges
6 small leeks, sliced lengthwise, trimmed white end with small amount of light green
4 cups beet greens, torn in pieces
Olive oil, for brushing on beets, sauteing leeks and dressing salad
1 Tablespoon butter
1/2 cup white wine
Sea salt and freshly ground pepper
Small bright yellow cosmos flowers

1. Preheat oven to 450 degrees. Place beets on parchment lined baking sheet and brush with olive oil and season with salt and pepper. Roast for 20 minutes or until tender.

2. In large skillet saute leeks in butter and small amount of olive oil over medium heat. Add salt and pepper. After 10 minutes add white wine and cook for 10-15 minutes longer until tender.

3. Place beet greens on large platter, cover with cooked leeks and beet wedges. Pour olive oil over beet salad and decorate with small bright yellow cosmos flowers.

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