Fried pork with beetroot
Description
Cut the beets. Set aside the beet greens (about 9 cups). Preheat the oven to 200 degrees. Wrap the beets in foil. Place on a baking sheet and roast for 35 to 45 minutes. Once cooled, peel the beets. Reserve one beet. Slice the remaining beets. Season the pork with salt and pepper. Place on a baking sheet and roast for 14 to 16 minutes. Meanwhile, in a food processor, blend the reserved beet and 1 tablespoon of oil until smooth. Strain through a fine sieve or cheesecloth into a small bowl. You should have about 4 teaspoons of juice. Add mustard, 2 teaspoons of vinegar, and 2 tablespoons of oil, and mix well. Set aside. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the beet greens, season with salt and pepper, and cook, stirring, for 2 to 4 minutes. Remove the skillet from heat and discard the garlic. Add the sliced beets and the remaining tablespoon of vinegar, and mix. Place the beet mixture with pine nuts on plates. Drizzle with the reserved beet dressing, top with sliced pork, and serve.