Roasted Beets and Sauteed Beet Greens
Courtesy of Allrecipes.com

This is a great way to use every part of the fresh beets. You can get two delicious side dishes out of this one vegetable.

Ingredients:

• 1 bunch of beets with greens
• 1/4 cup olive oil, divided
• 2 cloves of garlic minced
• 2 tbsp chopped onion
• salt & pepper to taste
• 1 tbsp red wine vinegar

Directions:

1. Preheat oven to 350°. Wash the beets thoroughly, leaving the skins on, and remove the greens, removing any large steams and set aside. Place beets in a small baking dish or roasting pan, and toss with 2 tbsp of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45-60 minutes, or until a knife can easily slide through the largest beet.
3. When the roast beets are almost done, heat the remaining 2 tbsp olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for a minute. Tear the beet greens into 2-3 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, salt and pepper. Serves 4.