Beets like you've never had them before

I saw fresh beets at the store and thought I would play with them for the cooking demo on May 4th.  

Beets and parsnips with Roasted Garlic onion jam.

3T olive oil

4 3-4 inch fresh beets.

2 Parsnips-julienned

2T chopped garlic

2 Leeks sliced

6 baby portabella Mushrooms sliced

Beet greens

¼ t fresh ground nutmeg

3T brown sugar

3 large leaves of Fresh Basil chopped

2 oz Red wine

2/3 cup Roasted Garlic Onion jam

2T Blueberry balsamic vinegar

½ cup toasted edamame garnish

Add the beets and parsnips to a pan.  Put ½ cup of water and cover.  Cook the beets until the water boils off.  Add the Olive oil, garlic, mushrooms and leeks, stir to prevent burning. Add the remaining ingredients (except the greens) and stir until the jelly melts.  Cook in the glaze until the vegetable are soft add the beet greens and cook until the greens are soft.  Sprinkle the edamame on top before serving.