Sautéed Beets and Beet Greens with Red Onions and Garlic
Author: 
Recipe type: Lunch
Serves: 4
 
Ingredients
  • 2 Tbs. extra-virgin olive oil
  • ½ small red onion, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into ¼-inch-thick half-moons
  • 10 cups lightly packed stemmed beet greens
  • Sea salt
  • 1 Tbs. red wine vinegar
  • Freshly ground black pepper
Instructions
  1. Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more. Add the beets and stir until coated in the oil. Add ¼ cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.
  2. Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.
Recipe by Recipes at https://recipes.eatingforahealthieryou.com/sauteed-beets-and-beet-greens-with-red-onions/