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Roasted Beets and Sauteed Beet Greens
From The Wednesday Market
<p>With the beautiful beets with tops I searched the internet for recipes and found this one…</p>Source: All Recipes.com (Entered by Brenda Fayard)
Serves: 4
Ingredients
1 bunch
beets with greent
1/4 cup
olive oil, divided
2 cloves
garlic, minced
2 Tbs.
onion, chopped (optional)
salt & pepper to taste
1 Tbs.
red wine vinegar (optional)
Step by Step Instructions
- 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.
- 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.
- 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.