Contributed by adapted from www.seasonalchef.com

Ingredients

1 lb Beet greens
1 Tbs extra virgin Olive oil
1 medium Onion, sliced into thin half-moons
1 C coarsely grated Beets
1 Orange, peel and pith removed

Dressing:
¼ C freshly squeezed Orange juice
1 tsp prepared Mustard
1 Tbs Olive oil
pinch of Salt

Instructions

Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.

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