450g silverbeet
2 tbsp olive oil
1 large red onion, chopped
2 cloves of garlic, chopped
2-3 teaspoons balsamic vinegar
salt and freshly ground black pepper

Wash the beet and pat dry with kitchen paper. Cut the leaves and stalks into bite-size pieces, keeping the leaves and stalks separate.

Heat the oil in a heavy saute pan or wok. Add the onion and toss over the heat until softened. Add the garlic and fry for a further minute. Add the beet stalks and toss over a medium heat until just tender. Toss in the leaves and cook for 1 minute.

Add balsamic vinegar and salt and pepper to taste. Serve immediately.