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Roasted Beets and Sauteed Beet Greens
Source: Allrecipes.com (Entered by Betty Fasig)This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Serves: 4
Ingredients
4
beets with greens
1/4 cup
olive oil, divided
2 cloves
garlic, minced
2 tbs
chopped onion (optional)
salt and pepper to taste
1 tbs
red wine vinegar (optional)
Step by Step Instructions
- Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of the olive oil. If you wish to peel the beets it is easier to do so once they have been roasted.
- Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet Cook and stir until the greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red wine vinegar or butter and salt and pepper.
Comments
Comments added by fellow market members.
The beets can be boiled instead of roasted. Just boil until a knife can slide through the beets. The skins will just slip right off.