Walking onions: Cut 1 green topset per 1-2 eaters. Trim any brown leaf tips and peel dry outer leaves. Break apart topsets into individual bulblets. If any bulblets are larger than 1/4 inch in diameter, chop in half or dice like garlic.
Beets: Thin beet patch by harvesting any beets less than 1 inch from its neighbor. You should end up with beets an inch or less than diameter. Brush off soil clinging to roots, then pre-wash in rainwater bucket if available. Separate beets from tops. Compost any wilted or translucent leaves, as well as top of beet where leaves meet root – dirt tends to hide in there. Re-wash beets and greens by immersing in bowl of clean water.
Warm 3 Tbs olive oil on medium-low heat in wok or heavy skillet.
Add onion bulblets to warming oil. Saute for 5-10 minutes, until it browned and slightly shriveled.
(Optional step: Remove sauteed onion with a slotted spoon and reserve in a bowl. Then add one more Tb oil to pan. This will keep onions slightly crisp while beets will be tender.)
Slice or dice beet roots. Add to oil, stir.
Remove stems from larger leaves and dice. After beet roots have cooked for a minute or two, add diced stems.
Shred or mince larger beet leaves. You may leave smaller leaves whole. Add after stems have cooked a few minutes. Saute another 5 minutes, stirring every few minutes. Younger leaves cook more quickly.
When leaves are completely wilted, remove from heat immediately and serve.
(If you removed onions, serve separately as a garnish.)
Combines well with black beans and brown rice.