Warm Beets and Greens Salad with Maple Walnuts

A delicious side with poultry or pork.

1 bunch beets with greens (about 1lb.)

1 Tbsp. balsamic vinegar

2 Tbsp. butter, divided

1 Tbsp. maple syrup (+just a dash more, if needed)

1/2 c. chopped walnuts

Cut the greens from the roots, wash thoroughly, coarsely chop, and set aside. Steam or roast the beets, cool enough to handle, then cut into thin wedges. (See "About Beets" page for complete cooking instructions). Toss with vinegar and set aside. This much can be done ahead of time, just reheat beet wedges when ready to make the dish.

Melt 1 Tbsp. butter in a sauté pan, add the chopped greens, cover and simmer gently about 2-3 minutes, or until they turn bright green and have wilted. Pile the greens onto a platter and add the warm beet wedges.

Melt the other 1 Tbsp. butter in the sauté pan, add the syrup and walnuts, and stir constantly until thick. Keep on medium-low to prevent burning. Pour over beets and greens and serve right away.

Note: If you wish, separate stems from greens. Chop and scatter onto salad to add crunch, or save for later. They're delicious when pickled.

Recipe created or adapted by Liz Talley, Urban Graze

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