1 pound beets greens
1 tablespoon extra virgin olive oil
1 medium onion, sliced into thin half-moons
1 cup coarsely grated beets
1 orange, peel and pith removed
1/4 cup freshly squeezed orange juice (1 orange)
1 teaspoon prepared mustard (either Dijon or whole grain mustard will work)
1 tablespoon olive oil
Pinch of salt
Cut off the beets then separate the leaves from the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch wide. Set aside.
Heat oil in a large skillet. Add onions and saute for 5-8 minutes, until soft and translucent. Meanwhile, peel and coarsely grate the beets with a 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 8-10 minutes until greens are tender.
Cut between membranes of the orange to section. 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 warm.
Source: "Greens, Greens, Greens" by Johnna Albi and Catherine Walthers