Roasted Beets and Sauteed Beet Greens

[Guest guest]

Roasted Beets and Sauteed Beet Greens

 

1 bunch beets with

greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion, optional

salt and pepper to taste

1 tablespoon red wine vinegar, optional

 

Preheat the oven to 350 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 45 to 60 minutes, 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, and the roasted beets sliced with either

red-wine vinegar, or butter and salt and pepper.

Makes 4 servings.

Calories 199, Fat 13.8 g, Carbs 17.4 g, Sodium 402 mg, Fiber 8.9 g.