INGREDIENTS

INSTRUCTIONS

Whisk together balsalmic vinegar, walnut oil, and olive oil to make
vinaigrette. Set aside. Heat oven to 400 degrees. Remove leafy greens
from tops of beets; reserve greens and discard stems. Rinse greens
thoroughly, and refrigerate. Pare away tough skin at top of beets.
With a firm-bristle vegetable brush or the back of a paring knife,
scrub beets clean under cold running water. Place beets in a small
roasting pan. Add 1 tablespoon olive oil and the thyme. Season with
salt and pepper. Add enough water to just cover the bottom, and cover
tightly. Cook 20 minutes, remove lid, and continue cooking until
beets are tender to the tip of a sharp knife, about 10 to 15 minutes.
Slice the onions in quarters lengthwise. In a large sauté pan over
medium-low heat, add butter and onions, and sauté 5 to 7 minutes.
Reduce heat to medium-high, and continue cooking until caramelized,
about 5 minutes. Transfer the onions to a bowl, and set aside. Remove
beet greens from refrigerator. Using the same pan as the onions,
sauté greens over medium high-heat until just wilted, about 2
minutes. Transfer immediately to serving plate. Place onions over
greens. Trim "tails" from beets and slice larger ones in half.
Arrange over wilted greens with onions. Drizzle vinaigrette over
beets and greens. Sprinkle with blue cheese. Serve immediately.
Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 129 Calories (kcal); 14g Total Fat; (91% calories from
fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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