Roasted beets with sauteed beet greens and chard

Beets are so delicious and sweet when roasted! Try tossing them with fresh fennel (thinly sliced) and toss with some honey, lemon and red wine vinegar. Add fresh dill, or a pinch of cumin! Or just enjoy as is. The beet greens are tender and mildly bitter when cooked.

  • 1 bunch beets with greens
  • 1 bunch chard
  • olive/coconut oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onion (optional)
  • salt and pepper to taste
  • splash red wine vinegar/lemon juice(optional)
  1. Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with olive/coconut oil.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. It is easier to peel beets once they have been roasted. Do this by allowing them to cool and then rub the skins with a paper towel.  Slice into wedges.
For the greens
  1. Heat some oil (about 2 TBSP) in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear or cut the greens into small strips, and add them to the skillet. Cook and stir until greens are wilted and tender.Add salt and pepper to taste. You can add a splash of red wine vinegar or lemon juice for an extra bite!
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One Response to Roasted beets with sauteed beet greens and chard

  1. ninamasbella says:

    Carottes et Betteraves Râpées

    – 450 grams (1 pound) carrots
    – 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh)
    – 2 cloves garlic, pressed or finely minced, or 1 teaspoongarlic paste
    – 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)
    – 1 tablespoon honey vinegar (or cider or balsamic vinegar)
    – 1 teaspoon strong Dijon mustard
    – Tabasco sauce or poblano pepper flakes, to taste
    – Smoked salt (or regular sea salt, or gomasio, or zaatar)
    – Freshly ground black pepper

    Optional add-ins:
    – Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped
    – Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah
    – Shaved parmesan or cubed feta cheese or crumbled blue cheese
    – Mâche or baby spinach leaves
    – A grated apple or shallot
    – Any dried herb, spice, or spice mix you think might work (and you know there’s only one way to find out)

    Serves 4 to 6.

    Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.

    Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don’t have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

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