1 bunch spring beets (with greens attached)
1 tablespoon plus 1 teaspoon extra-virgin olive oil (plus more to taste)
1 clove garlic
Salt (kosher or sea)
Optional Garnish: lemon zest or orange zest
Optional Garnish: hazelnuts (chopped)
Optional Garnish: feta cheese (crumbled)
Optional Garnish: goat cheese
Steps to Make It
Cut off the greens from the beets, and then trim the beets. Very young and tender beets can be scrubbed clean, but you will want to peel most beets. Cut the beets in half lengthwise, lay them cut-side flat and cut them into 1/4-inch-thick slices.
Heat a large frying pan over medium heat. Add 1 teaspoon of the olive oil, 1/4 cup of water, and the beets. Cover and cook until the beets are just barely tender, 5 to 10 minutes.
While the beets start to cook, rinse the beet leaves and cut out their thick stems (cut a "v" into the leaf to remove the thick stem while saving most of the tender leaf around it. Trim the stems and cut them into about 2-inch lengths. When the beets are just starting to seem tender, add the stems to the pan. Cover and let cook until the beets and beet stems are tender, about 3 minutes.
Meanwhile, chop the leaves and set them aside. Peel and thinly slice the garlic.
Add the garlic to the pan, cook, stirring, until fragrant, about 1 minute. Add the chopped beet greens, cover, and cook until the leaves are wilted about 1 minute.
Divide the warm salad between 4 plates. Spoon any pan liquids evenly over each serving. Drizzle each salad with the remaining olive oil and sprinkle with salt. Add any optional garnishes (lemon zest, orange zest, hazelnuts, feta, goat cheese) that you like.
Source: "The Spruce Eats" https://www.thespruceeats.com/warm-beet-salad-with-greens-2217095