I know I know I haven’t blogged in a while. D and I just came back from vacation (California and Vegas) a couple of weeks ago and although there is a 3 hour difference on the west coast, I still feel as if I’m in vacation mode. I finally uploaded over 700 photos onto my computer but still in the relaxed/lazy California mode. I did however harvest some fresh beets from my vegetable garden. I love beets and the beets were starting to pop out of the dirt, so I knew they were ready to be picked.
I looked up beet recipes and found the most simple yet perfect recipe for roasted beets and sauteed beet greens. I never knew you could eat the greens on top of the beet but apparently you could. I was only able to harvest 4 beets, as the other beets were super tiny but this was more than enough for me. The roasting took a while but it was well worth it. The beets were so juicy and earthy. The beet greens look like swiss chard but tasted subtle like spinach. Onion and garlic is the best stinkiest combo. I have some more beets that will be ready to be picked in a few weeks. I will certainly be cooking them the same way. Oh and I also used red onion to add a little more of a kick.
Also, I’ll blog more in a little bit once I get out of vacation mode lol.
The recipe can be found here.
Roasted Beets and Sauteed Beet Greens
Prep: 10 minutes
Cook: 40 minutes
* 1 bunch beets with
* 1/4 cup olive oil, divided
* 2 cloves garlic, minced
* 2 tablespoons chopped onion (optional) – I used red onion
* salt and pepper to taste
* 1 tablespoon red wine vinegar (optional)
1. 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.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. 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.