Ingredients
Roasted Beets and Sauteed Beet Greens
NGREDIENTS (Nutrition)
• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)
DIRECTIONS for cooking Roasted Beets and Sauteed Beet Greens
1. Preheat the oven to 350 degrees (175 degrees C). 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 olive
oil. If you wish to peel the beets, it is easier to do so once they
have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide
easily through the largest beet.
3. 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 cook for a minute. Tear the beet greens into 2 to 3 inch pieces,
and add them to the skillet. Cook and stir until 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.
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