Beets, Beet Greens & Garbanzo Bean Salad
1 pound beets with tops and stems
3 tablespoons olive or canola oil
1 onion, chopped
2 cloves garlic, chopped
2 teaspoons Italian seasoning
1 14 1/2-ounce can garbanzo beans
Juice of 1/2 lemon (optional)
Separate beets from greens, reserve greens and stems. Boil beets until tender; cool. Chop beet stems into 1-inch pieces. Heat oil in large skillet. Sauté 3 minutes. Add onion and garlic; sauté 5 more minutes. Add Italian seasoning. Chop greens into large pieces; add to pan and sauté until wilted but still bright green. Add beans. Chop cooked beets and add to pan. Season to taste. Add lemon juice, if desired.
Serves 4.
Adapted from “One United Harvest, Creative Recipes from America's Community Supported Farms,” recipes collected by Julie Sochacki, 2005.