Roasted Beets and Sauteed Beet Greens
"Beetroot (US Beets) is not one of my DH's favorite veggie. In our local newspaper was a recipe that I just had to try as I love beetroot but don't get to eat them very often unless I go to a restaurant.
If you like beetroots then you will love this recipe."
photo by PaulaG
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 bunch beet with greens
- 4 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- salt & freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar (or knob of butter)
directions
- Preheat oven to 350 degrees (175 degrees C). Wash 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 want to peel the beets, it is easier to do so once they have been roasted).
- Cover and bake for 45 to 60 mins, or until a knife can slide easily 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 onions, and cook for a few minutes.
- Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.
- Cook and stir until greens are wilted and tender.
- Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or a knob of butter.
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Reviews
-
Excellent beets and greens! I made this just as written. I used both the red wine vinegar and a little butter. I served them side by side on a platter. I got an urge to sprinkle some crumbled feta cheese over top. That was fabulous! Thanx for a delicious way to prepare both the beetroot and the greens! YUM! -
I loved the combination. I used a combination of red and yellow beets that had been previously roasted. The greens were cooked and the greens and then mixed in the diced beets. The red wine vinegar was used instead of butter. This made a very eye catching dish. -
First time I cooked beets and greens. I added sliced carrots to the roasting veggies. Pretty good. Thanks. -
Very good I served it together and used apple cider vinegar due to no red wine vinegar. will make again
-
The beet roots turned out really well, but man those greens were bitter. Probably the fault of the greens rather than the recipe.
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RECIPE SUBMITTED BY
The above picture is of our November 2007 get-together in the U.K.
(Back left). MarieAlice, Nic, Tulip-Fairy, Patchwork Dragon aka SandieB.
(Front left, sitting). Me and CulinaryQueen who graciously hosted our get-together in her beautiful home.
My food blog.
http://wwwbacktothetable.blogspot.com/
I grew up in a small village called Cuxton Nr Rochester, Kent, UK.
I lived in North London as a young women for many years.
I came to California when I married my American husband Craig 19yrs ago.
I have 2 sons from my previous marriage.
My two boys are Dennis and Alan both are living in London, UK and both are married.
My younger son Alan and his wife Helen have a 6yr old daughter, my grand daughter Isabella and my grand-son Aaron who was born in February 2008.
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Isn't she just too cute! She was only 2yrs old in this picture but it's my favorite of her.
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My grand-son Aaron at just under a year old in this picture.....He is just too cheeky.
We have 2 Jack Russell Terriers. Ms.Cassie and Mr. Paddy (his real name is Patrick but we call him Paddy for short)
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Ms.Cassie is the larger of the 2 and Mr.Paddy is the baby at 3 months old in the above picture.
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Mr. Paddy (left) and Ms. Cassie
They are now 5yrs and 4yrs old respectively as of November 2009.
I only work part time these days due to arthritus in my hands.
I love to cook and try new foods.
I like Middle Eastern cooking as I travelled to Turkey and Cyprus and got hooked on the foods there.
I collect cookbooks and probably have over 100 in my library so far, British, Greek, Turkish, Italian, Indian, Spanish, French, German, Jewish and Asian.
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