A variation of my vivid red chard and red beet side dish, this iteration uses both pickled and plain golden beets. Start this at least a day in advance: Cook the beets, put half in the pickling brine and wash and dry your greens. When ready to prepare -- and this holds beautifully for a few hours and tastes great at room temperature -- brown the nuts in the butter and use the same pan to wilt the greens. Drizzle with toasted walnut oil, top with the diced beets and nuts and voila! Ready to serve! ;o)

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