Beets and Greens

Beets are one of the healthiest vegetables you can eat. Packed with iron, vitamin C, antioxidants and more,  they are earthy and delicious. The best way to capture the flavor of the beet is via roasting which allows the sugars to mix well with the earthiness of the beet.

I like this recipe which take advantage of the greens on top as well as the beet root.

1 bunch of beets with greens (usually 3 or 4, depending on their size)
1 tablespoon olive oil + some for the roasting pan
3 cloves of garlic, crushed
1 tablespoon balsamic vinegar
salt and pepper

Preheat oven to 375 degrees.

Cut the beets so the greens and stems are removed completely. Scrub the beets really well, and place in a roasting pan. Rub each beet with some olive oil. Roast the beets for an hour or so. The beets are done when a sharp knife easily pierces the whole beet. Remove and set aside.

While the beats are roasting, wash the greens really well and discard the larger stems. Tear each leaf into 2 inch pieces.

When the beets have cooled, remove the skins by gently rubbing them off. It will be a bit messy, but the skins will come off pretty easily. Cut the beets into 1-2 inch pieces.

In a large skillet, heat the olive oil on high and sauté the garlic for a minute or so. Add the beet greens and cook for 3-5 minutes, or until they have wilted. Add the sliced beets, balsamic vinegar, and salt and pepper and stir well to combine.