- 3 pounds beets
- 1 tablespoon olive oil
- 1/4 red onion, diced
- 1 bunch red kale, washed and chopped
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Steam or boil beets until tender, about 20 minutes. Slip off peels under cool, running water while beets are still warm. Chop beets into a large dice.
Heat a heavy-bottom pan over medium until hot. Add olive oil and sauté onions for 2 minutes. Slowly add kale until it is just wilted. Remove from the heat and stir in beets and remaining ingredients. Reheat by steaming while covered.