Instructions: Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut end to 6 inches long.

Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside.

In a 12- to 14-inch saute pan, heat the 2 tablespoons of the olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats.

This recipe yields 4 servings.

Description: "(Coste Di Bietola Con Prosciutto)"

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