Maple mustard beets and greens

• A bunch of beets with their greens

• 1 tbs olive oil

• sherry vinegar or whatever vinegar youlike

• dijon mustard

• maple syrup

• salt to taste

Clean the beets and beet tops well. Dirt likes to get trapped where the greens attach to the beet so I'll pay special attention to there, sometimes trimming it away. Chop the beets and greens. Heat the oil in the pan and add the beets. Cook for about 5 minutes stirring as needed. Add a cup of water and let simmer for about 10 minutes or until beets begin to soften. Add greens and cook until the greens and beets are tender. Add a squirt of mustard, a glug of maple syrup and a sprinkle of vinegar and stir. Sprinkle a little salt to taste. Adjust dressing to taste depending on how you prefer them.