Name: Roasted Beets and Sauteed Beet Greens
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Ingredients: 1 bunch beets with; greens; 0.25 cup olive oil, divided; 2 cloves garlic, minced; 2 tablespoons chopped onion; salt and pepper to taste; 1 tablespoon red wine vinegar

Roasted Beets and Sauteed Beet Greens

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Maximize your beet purchase with two delectable side dishes in one recipe.

Ingredients:

1 bunch beets with
greens
0.25 cup olive oil, divided
2 tablespoons chopped onion
salt and pepper to taste

Instructions:

Preheat your oven to 350 degrees (175 degrees C). Thoroughly wash the beets with their skins on and remove the greens. Rinse the greens well and set them aside. Place the beets in a baking dish, toss with 2 tablespoons of olive oil, and roast. Peeling the beets after roasting makes it easier.
Bake until the largest beet can be easily pierced with a knife, for 45 to 60 minutes while covered.
Once the roasted beets are nearly cooked, warm 2 tablespoons of olive oil in a skillet over medium-low heat. Sauté the garlic and onion for a minute. Tear the beet greens into 2 to 3 inch pieces and toss them in. Cook until the greens are wilted and tender, then season with salt and pepper. Serve the greens as they are and the roasted beets sliced with your choice of red-wine vinegar, or butter with salt and pepper.

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