Beets cant be beat – Smashed Beats, Mint, Walnut and Beat Green Salad

Instructions

1. Wrap the beats in foil and place in a bbq or oven heated to 425. Roast the beets for about 25 minutes, or until fork tender.
2. While beets are roasting, heat a fry pan over medium heat. Add 2 tablespoons of olive oil and smashed garlic. Cook the garlic until it starts to brown, then remove. Add the chili flakes, then the beet greens. Stir fry for about 5 minutes, or until the leaves are wilted, and the stalks are tender.
3. Place a cast iron skillet over medium high heat for 5 minutes. Remove the beets from the oven, and let cool slightly. DO NOT REMOVE SKIN. With your palm, smash down the beets. It should break into a few pieces. Collect the pieces and place on a cast iron skillet. Let the beet skin char, then flip the pieces over to char the other side.
4. Whisk together the vinegar, salt and olive oil. Place the greens on a plate. Feather the mint leaves over the greens, then crumble the walnuts and feta over the beets and greens. Drizzle on the dressing and serve.