Roasted Beets and Sauteed Beet Greens

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside.

Recipe View 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.

Recipe View Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. (Bake time: 45-60 minutes)

Recipe View When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. (Prep time: 3 minutes)

Recipe View Add the garlic and onion, and cook for a minute.

Recipe View Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.

Recipe View Cook and stir until greens are wilted and tender. Season with salt and pepper. (Cook time: 5-7 minutes)

Recipe View Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.