Warm Beet Salad

Makes 4 servings

1 teaspoon olive oil

4 small beets

2 teaspoons lemon zest

1/4 cup water

Dressing:

1 tablespoon olive oil

1 tablespoon clover honey

1/4 cup chopped pecans

coarse salt, to taste

1. Cut off the greens from the beets.  Trim and peel the beets.  Cut the beets in half lengthwise, and then lay the cut-side down and cut the halves into 1/4-inch-thick slices. *You may want to wear gloves to do this, otherwise your fingers will be stained pink!!*

2. Heat a large frying pan over medium heat.  Add the olive oil, beets, lemon zest, and water to the pan and then cover and cook until the beets are tender, about 7 to 12 minutes.  Add more water as needed during the cooking process.

3. While the beets are cooking, rinse off the beet greens and cut off and discard the stems.  Chop up the leaves.  When the beets are tender, add the beet greens, cover, and cook until the greens are wilted, about 1 minute.

4. Remove the pan from the heat.  Add the dressing ingredients and toss to coat.  Sprinkle with coarse salt.