Beets and Greens with Maple Walnuts

-Cut the greens off the top of 1 bunch of beets, leaving ½ inch of stem on the beets. Reserve the greens.

-Steam the beets for 20-25 minutes until tender when pierced with a fork.

-Drain and then rinse under cold water until they are cool enough to handle.

-Rub the skin and the tops off with your fingers under cold running water. This is called slipping the skins.

-Cut the beets into thin wedges and transfer to a bowl.

-Toss them with 1 TBS Balsamic vinegar and set aside.

-Rinse the beet greens and coarsely chop.

-Melt 1 TBS of butter in a sauté pan and add the greens.

-Cover and simmer gently over medium heat for about 10 minutes.

-Pile the greens onto a platter and top with the beets.

-Melt 1 TBS butter in a small saucepan over medium heat.

-Add 1 TBS maple syrup and ½ cup chopped walnuts and stir constantly until the mixture is thick and syrupy, being careful it doesn’t burn.

-Pour over the beets and greens and serve at once.