Recipe courtesy of Mario Batali
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 bunches beet greens, beets reserved for another use
  • 2 tablespoons extra-virgin olive oil, plus 1 tablespoon
  • 2 ounces prosciutto di San Daniele, thinly sliced, then julienned
  • 2 oranges zested, 1 orange juiced
  • Pinch ground cinnamon
  • 1/2 red onion, sliced paper thin
  • Salt and pepper

Directions

Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut into 6 inche long pieces.

Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside.

In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats.

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