Roasted Beets with Sautéed Beet Greens

Roasted Beets with Sautéed Beet Greens

• One bunch beets with greens
• ¼ cup olive oi
• 2 cloves garlic, minced
• 2 Tbsp. chopped onions
• 1 Tbsp. red wine vinegar
• Sea salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit. Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside. Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes or until tender. Serve with red wine vinegar or butter and salt and pepper. For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.

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