How to Roast Beets and Sautée Beet Greens
Beets have recently become a favorite vegetable in my house. The sweet, earthy flavor is delicious in a salad or as a vegetable side dish. I've included beets in my backyard vegetable garden and have just started harvesting this year's crop. My favorite way of cooking beets is roasting them. It is an easy way to cook them and roasting makes removing the skin from each beet a snap.
|Separate the Greens and Stems from the Beets|
How to Roast BeetsPreheat your oven to 375 degrees F. Place beets of similar size together on a square of aluminum foil. Fold the foil into packets.
|Beet Foil Packets|
|Perfect Beet Gems|
|Beet Stems are Colorful While Cooking|
Sautéed Beet Greens
- Beet greens, washed, trimmed and cut into pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, chopped fine
- 1/2 medium red onion, sliced thinly
- 2 tablespoons balsamic vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- freshly ground black pepper to taste
Wash and trim the beet greens to ensure all the dirt has been removed. Roughly chop the greens. Chop the stems into 1-inch pieces, discarding any that may look tough. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, cooking for about 1 minute to soften and wilt the onion. Add the stems to the pan and sauté them with the onions until tender, about five minutes.
Stir together the balsamic vinegar, sugar, salt, and pepper. Add the chopped greens to pan. Stir in the vinegar mixture, coating the greens. Reduce the heat to medium-low, cover the pan and cook until the greens are wilted and tender. Add the sliced beets to the pan to warm them through. Serve as a side dish with your favorite entree.
|Beet Greens and Beets|
Before you go....Never miss a Just One Donna post by signing up to receive posts in your email or your favorite RSS feed. Links are in the sidebar.