I avoided beets for a very long time, because I dislike both pickled beets and borscht. Much like brussels sprouts, beets once again prove my theory that there is a delicious way to consume any vegetable – you just have to know how to prepare it to your liking. My favorite use for beets? Roast the beets until the sugars start to caramelize, and serve over sautéed garlicky beet greens. Delicious!
Roasted Beets with Sautéed Beet Greens
a Sugar Scientist original kitchen protocol
Ingredients:
- one bunch beets, well cleaned
- one medium onion, diced
- 4-6 cloves of garlic, diced
- 2 tablespoons olive oil
- salt and pepper, to taste
Directions:
- Preheat oven to 350F.
- Scrub beets to remove all dirt, and rinse beet greens well. Chop off greens where leaves end and remove remaining ‘stems’ from the beet root.
- Quarter each beet and toss with olive oil, salt, and pepper. Roast beets in a baking dish covered with aluminum foil for 30 minutes, then remove foil and continue to cook uncovered at 400F for another 20 minutes until beets can be easily pierced with a knife.
- Remove from oven and allow beets to cool. Drain remaining beet-infused olive oil from baking pan and pour into a skillet over medium-low heat. Add onion and garlic and cook until onion is translucent. Tear the beet greens into 2 to 3 inch pieces and add to the skillet. Sautee until greens are wilted.
- If desired, peel beets once they have cooled enough to handle. The beet skin should easily rub right off, but the skin is perfectly edible and adds a nice texture.
- Serve roasted beets over beet greens, topped with salt and pepper to taste.
I love beets- thanks for this recipe. (My favorite: steamed, with goat cheese, balsamic reduction and arugula. HEAVEN)
ReplyDeleteThis looks lovely! Husband and I have discovered the ease of growing our own beets ('beetroot' here). Last year I pickled them, since I love pickled beets, but we frequently roast them too.
ReplyDeletePray tell, please: roughly how many beets are in one of your bunches? (Could you perhaps weigh them next time you buy a bunch?) Thanks!
Kelly -- I don't have a food scale, and they certainly don't weigh enough to register a difference if I stand on a people-scale with them. Beets here are usually sold 3-4 beets to a bunch, and each beet is roughly the size of a tennis ball. This particular batch was made with 3 beets.
ReplyDeleteDaisy - Really, pretty much anything with goat cheese is heaven, but beets and figs especially so. :)
Yum!! Thank you for the recipe.
ReplyDeleteI found a recipe very similar to this one for beet greens with roasted beets and I didn't really like it. The greens were ok because it had bacon in it but the roasted beets was underwhelming. After reading your post, I think I know where that other recipe broke down. I only roasted it for about 30 minutes in foil. The directions didn't say to open the foil up and roast longer. I didn't get the caramelization from the beets where the flavor come from You've inspired me to give it another try.
ReplyDelete