Sauteed Beets and Greens with Apple
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed
and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
1 or 2 apples, chopped
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with
aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared
baking sheet. Place in preheated oven, and bake until the beets can be
easily pierced with a fork, 20 to 60 minutes depending on size. When done,
allow to cool on the baking sheet until cool enough to handle, then remove
and discard the skin, and cut the beets into wedges or slices. (If the beets
are baby, you can skip this step and just chop them up and add with the
greens.)
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the
remaining tablespoon of olive oil in a large skillet over medium heat. Add
the onion; cook and stir until it begins to turn golden brown, about 10
minutes. Once the onions have begun to caramelize, stir in the beet greens
and cook until they wilt. Add the beet slices and apples and continue
cooking until heated through. Season with sea salt and pepper before
serving. For a little extra punch, sprinkle with crumbled feta or blue cheese.