Baby Beets With Spring Onions Recipe

• 2 Tbsp. balsamic vinegar
• 1 Tbsp. walnut oil
• 1 Tbsp. extra virgin olive oil
• 12 x to 16 baby beets with greens attached, assorted varieties
• 2 Tbsp. extra virgin olive oil
• 3 sprg fresh thyme
• 6 med spring onions stems trimmed to 2" coarse salt freshly grnd pepper
• 2 Tbsp. crumbled blue cheese - (1 ounce)

1. Whisk together balsalmic vinegar, walnut oil, and extra virgin olive oil to make vinaigrette.
2. Set aside.
3. Heat oven to 400 degrees.
4. Remove leafy greens from tops of beets; reserve greens and throw away stems.
5. Rinse greens thoroughly, and chill.
6. Pare away tough skin at top of beets.
7. With a hard-bristle vegetable brush or possibly the back of a paring knife, scrub beets clean under cool running water.
8. Place beets in a small roasting pan.
9. Add in 1 Tbsp.
10. extra virgin olive oil and the thyme.
11. Season with salt and pepper.
12. Add in sufficient water to just cover the bottom, and cover tightly.
13. Cook 20 min, remove lid, and continue cooking till beets are tender to the tip of a sharp knife, about 10 to 15 min.
14. Slice the onions in quarters lengthwise.
15. In a large saute/fry pan over medium-low heat, add in butter and onions, and saute/fry 5 to 7 min.
16. Reduce heat to medium-high, and continue cooking till caramelized, about 5 min.
17. Transfer the onions to a bowl, and set aside.
18. Remove beet greens from refrigerator.
19. Using the same pan as the onions, saute/fry greens over medium high-heat till just wilted, about 2 min.
20. Transfer immediately to serving plate.
21. Place onions over greens.
22. Trim "tails" from beets and slice larger ones in half.
23. Arrange over wilted greens with onions.
24. Drizzle vinaigrette over beets and greens.
25. Sprinkle with blue cheese.
26. Serve immediately.
27. Serves 4.

balsamic vinegar, walnut oil, extra virgin olive oil, varieties, extra virgin olive oil, thyme, onions, blue cheese

Taken from cookeatshare.com/recipes/baby-beets-with-spring-onions-72855 (may not work)