When toasting nuts, make more than the recipe calls for. Store the extra in jars in the refrigerator. This way you’ll have toasted nuts on hand.
1/4 c walnuts
6 medium-sized beets with greens, washed
2 T lemon juice
1 T balsamic vinegar
2 T extra-virgin olive oil, divided
salt, to taste
1 onion (red, yellow, or vidalia), sliced into thin half-moons
1. Preheat oven to 375 degrees. Spread walnuts in a baking dish and toast for 5 to 7 minutes. Cool, then coarsely chop and set aside.
2. Separate beets from greens. Bake, roast or steam beets according to your preference. To roast, wrap in foil, place on a baking sheet and roast in the oven for about 45 minutes to an hour. Allow to cool enough to handle.
3. Cut beet greens into thin strips, discarding any thick stems, if desired. Cut cooked beets into quarters and cut each quarter into 1/4-inch thick slices (or so). Place in a medium-sized bowl and toss with the lemon juice, balsamic vinegar, 1 T of the olive oil, and salt. Set aside.
4. In a skillet, heat the remaining T of olive oil over medium heat. Add onions and saute for about 3 minutes. Add sliced beet greens and cook until wilted and tender, about 5 or so minutes. Add beets to the beet greens and heat through, about a minute or two. Place greens and beets on a platter and garnish with toasted walnuts.