- 6 beets with tops, or 1 bunch swiss chard
- 1 large onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 sprigs fresh thyme
- sea salt and black pepper to taste
Trim and peel the beets, cut each into 6 wedges. Cut the beet tops straight across into 1/2 inch pieces.
In a wide-mouth pot, add the beets, onion, vinegar, oil and a pinch of salt. Add enough water to cover the beets. Bring to simmer and cook, uncovered, for 30 minutes or until the beets are almost tender.
Raise heat to high and allow the liquid to cook off. Add the beet greens and the thyme, lower the heat back to a simmer, cover and cook for about 5 minutes or until greens soften.
Toss with a fork, add more salt and pepper to taste and simmer for another few minutes. Serve.