Balsamic Beets and Beet Greens

1/4 cup toasted walnuts
1 bunch beets with greens
1 tablespoon fresh lemon juice
1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
sea salt
1 vidalia or red onion, sliced into thin half-moons

1. Preheat oven to 375. Spread the walnuts in a baking dish and toast in the oven for 5-7 minutes. Coarsely chop and set aside.
2. Cut off the beets, then separate the leaves from the stems at the based of the leaf. Discard the stems.
   Wash greens and cut into bite size pieces.
3. Scrub beets and place unpeeled in a steamer and cook until tender (30 minutes) Peel beets by running
   them under cold water while slipping off their skins.
4. Cut beets into quarters, and cut each quarter into 1/4 inch thick slices. Place in a medium sized bowl
   and toss with the lemon juice, balsamic vinegar, 1 tablespoon of olive oil, and salt. Set aside.
5. 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.
6. Just before serving, add beets to the beet greens and heat through (1 to 2 minutes).
7. Place greens and beets on a platter and garnish with toasted walnuts.

Taken from Greens Glorious Greens by Johnna Albi & Catherine Walthers