Roasted Beets and Sauteed Beet Greens
Roasted Beets and Sauteed Beet Greens might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains approximately 2g of protein, 14g of fat, and a total of 155 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
Instructions
Preheat the oven to 350 degrees (175 degrees C). 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 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper.
Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.