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Remove beet greens and reserve. Wash beets and cook in simmering water until easily pierced with a thin knife (about 15-20 minutes, depending on beet size). Transfer to a non-staining cutting board. When cool, peel and cut beets into quarters, or smaller if beets are large.
Heat 1 tablespoon olive oil in a skillet on medium-high. Add quartered beets and Pomegranate balsamic. Carefully mix with a spatula, coating beets with oil-vinegar glaze, until vinegar evaporates completely and beets are caramelized. Remove from heat and keep warm.
Wash, pat dry and roughly chop beet greens. In another skillet, sauté greens in remaining olive oil 3-5 minutes, until wilted. Season with salt and pepper to taste.
Divide beets and beet greens among 4 plates alongside meat or another main course, sprinkle with cheese and garnish with toasted sesame seeds and pomegranate arils.
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