1/4 cup toasted walnuts
2 bunches beets with greens (about 6 medium beets)
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Sea Salt or vegetable seasoning salt to taste
1 vidalia or red onion, sliced into thin half-moons
Preheat oven to 375F. Spread 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 greens and cut into strips about 1/2 inch wide. Set aside.
Scrub beets and place unpeeled in a steamer and cook until tender. (The recipe recommends 30 minutes, but mine cooked quicker. Roasting beets is also a very good idea). 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 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.