Roasted Beets with Greens

Ingredients:

  • Bunch of Beets with Greens

  • Olive Oil to taste

  • Balsamic Vinegar to taste

  • Salt and Pepper to taste

Instructions:

  • Preheat oven to 425 

  • Grease sheet pan or use parchment paper

  • Cut off top and bottom of Beet. The peel is not noticeable after cooking and it contains beneficial nutrients. It’s not necessary to peel, plus it’s messy. 

  • Set Greens aside

  • Chop beets into bite-size pieces

  • Put Beets in bowl

  • Mix Beets with Olive Oil, Balsamic Vinegar and S&P

  • Pour Beets on Pan

  • Roast at 425 until the edges are turning brown

  • While beets are cooking, tear stems off of beet greens and roughly chop greens

  • When edges of beets turn brown, remove from oven and stir in beet greens (as much as you want) 

  • Return to oven for 5 minutes

  • Serve!

Extra beet greens can go in salad or be sauteed in butter.


Rebecca Dickens