Breakfast Beets That Are Good Enough for Dinner

Breakfast Beets That Are Good Enough for Dinner

1 lb beets
1 T butter (I like how it browns the beets, but you could also use olive oil)
handful of arugula
2 T pepitas
2 eggs, beaten
3 T feta cheese
salt and pepper
splash of balsamic vinegar or lemon juice

1. Slice the greens off of your beets, leaving about the last inch attached to the beet (use the greens in another dish). Add them to a pot and cover with water. Add t of salt and boil them until you can insert a knife. Cool. Peel the outer skin and top and slice into 1/4" rounds. (I usually do this step as soon as I bring my beets home from my CSA or grocery store. I can keep them with their peels on in the fridge for a few days and throw them into salads, etc.)

2. Melt butter in a lg skillet over medium-high heat. Add beet slices and cook until they start to turn a little brown on the edges. Add arugula and cook until wilted. Add pepitas and toss mixture around. Season with salt and pepper.Scramble egg until cooked then mix with other ingredients. Top with 2 T of feta and cook until melted.

3. Put on a serving plate and add remaining T of feta. Splash with balsamic vinegar or lemon juice to brighten flavors and serve with some crusty bread. This would also be tasty rolled up in a wrap.