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Roasted Golden Beets with Greens

Happy Monday, all; I hope you had a great weekend.  We certainly did, despite the fact Beloved came home Saturday morning on the red-eye from San Francisco.  The weather was wonderful; we got quite a bit done in the way of housework and yard work and generally had a nice couple of days.

And now we’re back at work.  *sigh*

At any rate, I’d taken out a hanger steak for our dinner Saturday, but with all the activity time got away from me and we ended up having great big omelets with mushrooms, onions, sausage and Kerrygold aged white cheddar.  Saturday’s dinner plans became Sunday’s dinner, and it was darn tasty.

I’d originally planned to pan roast the hanger steak and finish it with sautéed onions and mushrooms in a red wine sauce, but the weather was so lovely yesterday evening that Beloved decided to fire up the grill.  I still sautéed some mushrooms and onions, but grilling turned out to be the best way to cook the steak – it was just wonderful.

I stuck with my planned side dish, though.  This is a variation of a recipe for Roasted Beets with Wilted Greens I posted way back in February 2010, before we changed our diet.  I’ve tweaked it a bit, and used the beautiful golden beets we’d picked up at the store on Saturday.

I know many people aren’t fans of beets, but golden beets are a tad sweeter, as well as a tad less “earthy”, than red beets, and roasting really brings out their sweetness.  The greens are delicious, as well as incredibly nutritious; sautéed with onion and garlic, brightened with a bit of balsamic vinegar and tossed with the roasted beets this is an easy and surprisingly good side dish.

This is not only Whole30 compliant, but vegan as well.

Roasted Golden Beets and Greens.A great way to use every delicious and nutritious part of the fresh beets you buy!

5.0 from 1 reviews
Roasted Golden Beets with Greens
 
Serves: 4
Ingredients
  • 4 medium golden beets with greens
  • 3 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1/2 small onion, sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 400° F.
  2. Wash the beets thoroughly and cut off the greens. Rinse the greens, removing the large stems and tearing them away from any thick center veins, and set aside.
  3. Without peeling them, place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of the olive oil. Cover, and bake for 30 to 45 minutes, or until easily pierced with a knife.
  4. Set the beets aside until just cool enough to handle; rub the skins off under running water then slice about 1/2" thick.
  5. Once the beets are cooked, heat the remaining the remaining tablespoon of 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 more. Add the
  6. beet greens to the skillet and cook, stirring frequently, until they are wilted and tender. Stir in the vinegar; taste and season as needed with salt and pepper.
  7. Stir the sliced beets into the greens until heated through. Serve immediately.
  8. Nutrition (per serving): 132 calories, 10.3g total fat, 0mg cholesterol, 65.5mg sodium, 284.9mg potassium, 9.5g carbohydrates, 2.4g fiber, 6.5g sugar, 1.5g protein


10 comments

Michele says:

Yum!
We love beets and greens. Roasted is my favorite way to make them.

This sounds good.
(And I bet I’ll get beets in my box this week, so I’ll try it!)
xo

Be says:

They are definitely a milder flavor than red beets and I thought the greens had a nice earthy balance to the dish. The best part is that I have a dozen of these germinating for the garden. I hope they turn out well.

Lisa says:

HUGE beet fan here. We have them everywhere in SF. Which reminds me, how did Be like SF? Did he eat well?

Be says:

Lisa, San Francisco came and went so fast I didn’t get to enjoy it – first morning flight in last red eye out the same day. I only ate at the airport. :( I did get to swing down to Carmel by the Sea and expect to return there for a full week. Maybe I’ll pick up some artichoke and grapefruit – they were both advertised at 10 for a $1 in the valley.

Thanks for asking.

Alicia K says:

I’ve got mine in the oven as I type. No greens though. I forgot about my poor beets for a week and the greens weren’t salvageable. I think instead I’ll through them over some arugula and top with some bacon and leftover grapefruit segments. Perhaps a warm bacon vinaigrette??

Alicia K says:

*through = throw

Arthur says:

The recipe sounds good but one thing is wrong. It is not reccommended to use olive oil when cooking above 350 degrees. Olive oils smoke point, 365 degrees+, is to low for cooking on the stove top or oven with medium high or a higher heat. Olive oil breaks down and actually develops carsinogens above 365 degrees. Low to medium heat is best. After that use canola oil or some other type.

Jan says:

I wouldn’t touch canola or any other industrial seed oil with a 10-foot pole – talk about carcinogens.

As for the olive oil, it is on the outside of the beets, which are rubbed off and discarded. Since the beets don’t smoke in the oven, I think it’s safe to say the oil never reaches its smoke point – it’s not as if you’re using it to fry.

[…] and I discovered we both love golden beets, and this recipe so much that we are going to add them to our garden list this […]

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