INGREDIENTS:

• fresh green beet leaves
• Varvello Red Wine Vinegar
• extra virgin olive oil
• black pepper grains
• extra virgin olive oil

Blanch the beets, wait for them to cool and squeeze them, then brown them with 3 tablespoons of extra virgin olive oil in a pan for about 3-4 minutes.
In a separate dish mix the egg with 2-3 tablespoons of Varvello Red Wine Vinegar and, finally, add it to the beets and serve.