roasted beets with feta

Beets are included in our “Basket of the Week” tomorrow, I wanted to give you a recipe you could easily make and utilize the entire vegetable.  The beet tops are fantastic and this is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Preheat the oven to 400 degrees 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 an hour, 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 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 tender. Season with salt and pepper.

Serve the greens as is for one side dish and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper for the other side.

I cut up the beets and tossed them with a bit of feta cheese, balsamic vinegar and mixed with the greens and made one dish. Delicious!

sauteed beet tops


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