2 bunches of beet greens
1 cup (about 3) carrots, sliced into medallions
1 Tbsp extra virgin olive oil
- Warm olive oil in a large skillet over medium heat.
- Add carrots and let cook for about 3-5 minutes or until starting to brown on one side.
- Add greens, working in batches, and toss gently until they are just wilted but still bright green.
- Serve with wild berry vinaigrette.
Balsamic-Roasted Butternut Squash
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