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Oven-Roasted Beets with Wilted Spinach
Oven-Roasted Beets with Wilted Spinach
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Roasted beets and onions with greens in tangy balsamic glaze - a vibrant and nutritious side dish.
Ingredients:
  • 6 medium beets with greens attached
  • 2 medium red onions, quartered
  • 2 tablespoons herbes de Provence
  • 2 tablespoons olive oil, divided
  • 1 teaspoon coarse salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 2 cups fresh spinach
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Prepare the beets by trimming and washing them. Keep the leaves for later use and discard the stems. Wrap 3 beets per foil package and place them in a deep baking dish.
  • Roast in the preheated oven for 45 minutes or until tender.
  • Take out of the oven and evenly distribute the onions, herbes de Provence, half of the olive oil, salt, and pepper among the packages. Seal them again and continue roasting for another 45 minutes.
  • Take the baking dish out of the oven. Drizzle half of the balsamic vinegar into each package. Seal them again and roast for an additional 5 minutes.
  • While butter and the rest of the olive oil are gently melting in a pan over medium heat, sauté garlic until fragrant for about 1 minute. Then add spinach and the reserved beet leaves and cook until wilted, stirring frequently, for approximately 5 minutes.
  • Take the beets out of the oven and combine them with onions, drippings, and wilted greens in a serving dish. Season to taste.

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