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Roasted Beets with Wilted Greens

You don’t see many recipes out there for beets, which is kind of sad.  Beets are good for you and when properly cooked, they taste great, too.

I never really ate beets growing up, although when I became an adult I found that I liked pickled beets in salads.  Other than that, I’d only had them canned and I’d never eaten the greens – too bad, because they’re fairly high in fiber, are a good source of vitamins A and C, help your body absorb calcium (important when you’re staring menopause and osteoporosis in the face) and, like I said, are really good when prepared well.

Beloved loves beets, so I picked some up at the grocery store this weekend; since they’re a winter root vegetable they’re fairly inexpensive this time of year.  I got a bundle of three organically grown beets with their greens for $3 – $1 apiece.  Cooked together in this recipe, that’s 6 servings (as a side dish) at 50 cents each.  Economical and very, very tasty.

It’s also really easy – and pretty, too.

If you like beets, you’ll love this recipe.  If you don’t like beets, give it a try – it may just change your mind.

Roasted Beets with Wilted Greens

serves 6

3 large beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

1/4 cup onion, minced

1 teaspoon apple cider vinegar

salt and pepper, to taste

Preheat the oven to 400° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing the large stems and tearing them away from any thick center veins, and set aside. Without peeling them, place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of the olive oil; it is easier to peel the beets once they have been roasted.

Cover, and bake for 30 to 45 minutes, or until a knife can slide easily through the largest beet.  Set the beets aside until just cool enough to handle; rub the skins off under running water then slice about 1/4″ to 1/2″ thick.  Cut the slices in half.

Once the beets are sliced and halved, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the onion and cook until it begins to soften; add the garlic and cook for another 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 tender. Season with salt and pepper; add the vinegar. Stir the beets into the greens; heat through.  Serve immediately.





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