Roasted Beetroot with Sauteed Greens

TOTAL TIME: 1 hr 15 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 6 side servings
LEVEL: Easy

ingredients

  • 3 large beets, or 6 to 8 small ones, scrubbed clean with tops washed
  • Olive oil
  • Butter
  • Kosher salt and freshly ground black pepper
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Directions

Heat the oven to 425 degrees F/220 degrees C.

Chop the tops off the beets, leaving about 1 inch/2.5 cm of green on the bulb, and set aside. Remove the tail-like root end of the beet and discard. Cut each beet into about eight sections (or halve small beets), as you would cut an apple for pie, leaving a little green on the top of each wedge. Put the beets on a baking sheet. Drizzle over some olive oil and toss the beets to coat well. Dot with some butter and sprinkle with some salt and pepper. Roast until they are soft and well caramelized, about 1 hour, depending on the size of the beets (small beets will obviously cook faster).

Just before the beetroots are done, heat a little more olive oil in a saute pan. Roughly chop the green beet tops along with the red stems, and saute until tender, about 5 minutes. Season with salt and pepper. Serve tossed with the roasted beets.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on February 24, 2014

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    I never would have thought of leaving part of the stem on when roasting beets, but the cooked stem gives a delicious surprise crunch. I make these often and they are DELICIOUS. Not as good second day, but rarely do we have any left over! And I had never cooked the greens before....loved them.

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  • on October 05, 2013

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    My 2 year old absolutely loved these! It's probably the only way I will prepare them from here on out!

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  • on August 03, 2013

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    OMG, this is the only way I serve beets! The flavor is amazing, the garlic comes through in the greens and the beets are tender and sweet, thank you Laura!

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