2 tbs. olive oil
1 red onion thinly sliced
3 cloves of garlic
2-3 garlic scapes (optional)
4 medium beets (sliced into 1/4 inch half moons)
8 cups of beet greens (or substitute with kale, swiss chard or spinach)
1 tbs red wine vinegar
1 tbs sesame oil
Fresh basil
Goat cheese
Pine nuts (optional)
Salt and pepper

Serves Serves 4 Print Send to a Friend


  1. Heat 1 tbs of olive oil in a non-stick skillet over medium heat.
  2. Add the onions and cook, stirring often, until golden brown (4-6 minutes)
  3. Add the sliced garlic and continue to cook until the until the onion is tender and browned (1-2 minutes)
  4. Add the beets and stir until coated in oil
  5. Add 1/4 cup water, cover, and cook until the beets are almost tender (5-7 minutes)
  6. Scatter the greens over the beets and sprinkle with a couple pinches of salt
  7. Cover and cook, stirring once or twice until beets and greens are tender (5-7 minutes)
  8. Remove from heat and drizzle with red wine vinegar and the remaining 1 tbs olive oil
  9. Season to taste with salt and pepperGarnish with herbed goat cheese, chopped fresh basil and pine nuts.