Balsamic Beets and Beet Greens
Preparation Time: 15 minutes
Cooking Time: 50 minutes
1/4 cup toasted Walnuts
1-2 bunch Beets (about 6 beets)
2 Tbsp. fresh Lemon juice
1 Tbsp. Balsamic vinegar
2 Tbsp. Extra virgin olive oil
Sea salt to taste
1 Red onion, sliced in half moons
Preheat oven to 375. Spread the walnuts in a baking dish and toast in the oven for 5 to 7 minutes. Coarsely chop and set aside.
Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the greens and cut into strips about 1/2-inch wide. Set aside.
Scrub the beets and place unpeeled in a steamer and cook until tender, approximately 30 minutes for small to medium beets and 40 for large beets. Alternatively, pressure-cook the beets. Peel beets by running them under cold water while slipping off skins.
Cut beets into quarters, and cut each quarter into 1/4-inch thick slices. Place in a medium-size bowl and toss with the lemon juice, balsamic vinegar, 1 tablespoon of olive oil, and sea salt. Set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute for 3 minutes. Add sliced greens and cook, covered, for 5 to 7 minutes, until wilted.
Just before serving, add beets to the beet greens and heat through (1 to 2 minutes). Place greens and beets on a platter and garnish with toasted walnuts.
Source: Albi & Walthers, Greens Glorious Greens.
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