Advertisement
Recipe: Roasted Beets And Sauteed Greens
Similar Categories: Roasted, Beets, Sauteed, Greens
4 SERVINGS
1 bunch beets with greens
1/4 cup olive oil, divided
2 garlic cloves, minced
2 tablespoons chopped onion
Salt and pepper, to taste
1 tablespoon red wine vinegar
Preheat the oven to 350*F. 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. Cover, and bake for about 45 to 60
minutes, or until a knife can slide eas- ily through the largest beet. 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 ten- der. Season with
salt and pepper. Serve the greens as is, and the roasted beets sliced with
red wine vinegar.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Roasted, Beets, Sauteed, Greens
| Roasted Fall Vegetables | Roasted Garlic Mashed Potatoes |