A variation of my vivid red chard and red beet side dish, this iteration uses both pickled and plain golden beets. Start this at least a day in advance: Cook the beets, put half in the pickling brine and wash and dry your greens. When ready to prepare -- and this holds beautifully for a few hours and tastes great at room temperature -- brown the nuts in the butter and use the same pan to wilt the greens. Drizzle with toasted walnut oil, top with the diced beets and nuts and voila! Ready to serve! ;o) —AntoniaJames
This was an eye catching, festive side dish with lots of delicious seasonal flavors. We enjoyed this dish tremendously.
This fresh and seasonal side dish would be a beautiful addition to a holiday or Sunday dinner. You have to plan ahead to make this dish, but the effort of quick pickling the beets more than pays off. The warmly spiced sweet beets are delicious, mingling perfectly with the buttery toasted walnuts and the tender wilted greens. I loved antoniajames’s unfussy method for cooking beet greens and chard. You count to ten while the greens are sautéing and then turn off the heat, letting them finish steaming in their own residual heat. The result was perfectly cooked greens. I served this dish on Canadian Thanksgiving with roasted pork belly, and everyone loved it. —cookinginvictoria