Roasted Beets and Sauteed Beet Greens
Elevate your vegetable game with this vibrant and nutrient-packed recipe for Roasted Beets and Sautéed Beet Greens. This dish celebrates the whole beet, from its tender, earthy roots to its fresh, flavorful greens. The beets are roasted to perfection, bringing out their natural sweetness, while the beet greens are sautéed with garlic and olive oil for a savory contrast. A splash of red wine vinegar ties everything together with a tangy kick. Perfect as a colorful side dish or a light, healthy main, this recipe is simple yet sophisticated, proving that minimal ingredients can yield maximum flavor. Ready in just over an hour and ideal for four servings, it's a delicious way to reduce waste and make the most of seasonal produce.
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Recipe Information
Ingredients
- 4 whole beets with greens attached
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 whole garlic cloves
- 1 tablespoon red wine vinegar
Instructions
Preheat your oven to 400°F (200°C).
Wash and separate the beet roots from the greens. Reserve the greens for later use.
Trim the stems and roots from the beets, then scrub them clean. Pat them dry with a paper towel.
Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the beets to create a sealed packet.
Roast the beets in the preheated oven for 45 to 60 minutes, or until they are tender and can be easily pierced with a fork.
While the beets roast, wash the beet greens thoroughly to remove any dirt or grit. Pat them dry, then chop them into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic cloves (minced or thinly sliced) and sauté for 1 to 2 minutes until fragrant.
Add the chopped beet greens to the skillet. Sauté for 5 to 7 minutes until the greens are wilted and tender. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the heat and set aside.
Once the beets are roasted and cool enough to handle, peel off the skins using your hands or a paper towel. Slice the beets into wedges or rounds.
Season the roasted beets with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the red wine vinegar. Toss to combine.
Serve the roasted beets alongside the sautéed beet greens as a colorful and healthy side dish.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
