Balsamic Sautéed Beets, Greens and Onions

Beet Greens and Onions

We have a nice patch of fall beets. The thinnings are great for sautéing and if there’s a baby beet attached, so much the better.

Way back when, my mother used to serve cooked spinach with a splash of cider vinegar. I just changed it up to balsamic vinegar which has a natural sweetness to better complement the beet greens.

Here’s the recipe:

1-2 T. olive oil or butter

1 cup sliced onions

1/2 pound of beet greens and baby beets

1-2 T. balsamic vinegar or to taste

Sautéing Onions

Preheat cast iron frying pan on medium. Add onions and sauté for 2 minutes, then add any peeled and sliced baby beets you may have. Cook for another 5 minutes. Add the washed beet greens to the pan and any water that’s still clinging to them, along with the balsamic vinegar. Cover the pan and simmer for about 5 minutes until the beets are cooked through and the greens are wilted. Serve as a tasty side dish.