I’ve been struggling to eat enough vegetables recently, so I decided to make a vegetable-based dish for dinner tonight. I’m trying to buy and cook produce that’s in season here in Minnesota, so I picked up some beets at the grocery store.
Roasted Beets and Sauteed Beet Greens
- 1 bunch beets, with greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 Tbsp onion, chopped
- salt and pepper
- red wine vinegar (optional)
- Preheat oven to 350°F. Thoroughly wash the beets (I like to use some steel wool or something similar to give ’em a good scrub) and remove and wash the greens. Discard any greens that are slimy or that have a lot of holes in them.
- Place beets in a roasting pan and drizzle with 2 Tbsp of olive oil. Cover and bake for 45 to 60 minutes. Check for tenderness by inserting a butter knife.
- When beets are tender, heat remaining olive oil in small or medium skillet. Add garlic and onion, and saute until onions get a little soft and garlic starts to brown.
- Tear greens into bite-sized pieces and add to the skillet. Cook until wilted and season with salt and pepper.
- Once cool enough to handle, peel the beets with a vegetable peeler, removing any bad spots as you go.
I like to dip my beets in a bit red wine vinegar. The tartness of the vinegar compliments the flavor of the beets well.
I took a few photos of the finished product, but alas, there was no chip in the camera. Rookie mistake : )
Source: Adapted from All Recipes