Roasted Beets and Sauteed Beet Greens

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I have always loved beets, but the only way I had ever had them was out of a can. My Mom rarely cooked with fresh veggies so canned was all I knew. I was watching Food Network one day and they were talking about roasting beets. This was new to me! I know, I must have been living under a rock right? I knew I loved many other veggies roasted, carrots, parsnips, potatoes, Brussels sprouts, the list goes on. So I asked around the house and found out, much to my surprise, most everyone was interested in trying roasted beats! Wooohooo I thought, let’s go!!
I really like this recipe because you use the whole vegetable, root to green. I am always looking for ways to make my food dollar worth more and this does just that. It give you two dishes for the price of one. I mean why waste when you don’t have to?
This recipe is fairly straightforward and simple. Be prepared to make a bit of a mess since the beets will make everything red. When I was done it looked like Freddy Kruger had made a visit to my house! 
I know the picture isn’t as pretty as it could be. I had a little struggle getting the skin off the beets so that is why they look square. Hmmm maybe I shouldn’t have said anything and hoped you thought I did it on purpose. But no matter how it looks, this is a wonderful recipe, perfect for a nice Sunday supper.

Roasted Beets and Sauteed Beet Greens
  • 1 bunch beets with
  • greens
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onion
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar 

Preheat oven to 350 degrees F

Wash the beets, leaving the skins on and remove the greens. Remove the stems from the greens and set them aside. Place the beets on a roasting pants and toss them with 2 tablespoons olive oil. 

Cover and bake the beets for 60 minutes, or until a knife slides through the largest beet easily. Remove the beets from the oven and set aside to cool enough that you can remove the skins.

Meanwhile heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until translucent. about 5 minutes. Add the garlic tot he onions and cook for another minute. Tear the beets greens into 2 to 3-inch pieces and add them to the skillet. Cook until greens are wilted and tender. Add the red wine vinegar and season with salt and pepper.

Serve the green with sliced beets on top. Season the beets with salt and pepper if desired.


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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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