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READY IN ABOUT 1¼ hrs

Roasted Beets and Sauteed Beet Greens

Read Reviews (278)

"This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable." — BN61079

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Original recipe makes 4 servings Change Servings

1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced

2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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This was an excellent way to prepare beets. I roasted the beets in the oven as instructed but with potatos and carrots as well, then tossed them with a tiny bit of olvie oil and feta. I also added mushrooms and green onions to the beet greens when I sauteed them. My children loved it. A+++

—evillhog

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Most Helpful Critical Review

Oct 23, 2006

Really delicious. I was afraid of the greens because greens often taste bitter to me, but I couldn't get enough of them once they were on my plate. My beets took longer than an hour to cook (I wanted them very well done). The beets didn't taste as delicious as I've had in restaurants.

—MARIM

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384 Ratings

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Nov 05, 2004

I am AMAZED. I tried this recipe because I felt stuck in a vegetable rut. I wanted a veggie we don't eat often. I was wary because hubby doesn't like beets and I don't care for greens. But I tried it and it is SENSATIONAL. Hubby loved it, I loved it. The greens were the surprise hit. And felt great getting two veggies out of one. I added butter and a bit more oil because it didn't seem like enough. This was a mistake as my greens turned out a bit too oily/buttery. Perfect as is. THANKS!

—JUST-MARRIED

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May 12, 2008

I saw beets at the Farmers Market and bought them. I found this recipe and tried it due to the positive reviews! I can only say that the roasted beets are absolutely delicious. I have made this recipe twice now. Roasting time for beets definitely depends on the size. For those who have never tried fresh beets...give them a try! Well worth the roasting time!

—BEACHSOSH

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Sep 12, 2007

Excellent recipe(s). I've made them several times, and we enjoy them immensely. Note that the time given to bake or roast the beets is an approximation--how long you cook them in actuality depends upon the size and age of the beets, as well as the vagaries of each particular oven. When I'm using baby beets, the time is slightly less than one hour; at this time of year (fall), I'm using older. larger beets, so I'll figure this in, and cook them for up to an hour and a half. Oh, yeah--tobasco is tasty on the cooked greens, too.

—ronnielee33

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Apr 15, 2007

simple and delicious. I was generous with the garlic and onion and went light on the oil--got a great flavor. also, used 1 bunch yellow beets and 1 bunch red for a variety. like other people have said, the beets will take an hour to cook, maybe longer.

—mia137

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Nov 03, 2005

Saw recipe went out and got beets. I have been doing both steamed for years. This was great. I don't know why they don't sell beet greens like, chard,spinach or other greens. they are best, better than spinach..

—MILLIE CROSS

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Sep 16, 2006

This recipe gets an excellent review from me for several reasons. It has relitively few ingredients, which I love. It is simple, which I love. And, I got to eat beets, which I have never had fresh. I have only had pickled before and hated them. I topped my beets with butter salt and pepper.

—jimmychoo

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Nutrition

Calories
204 kcal
10%

Carbohydrates
18 g
6%

Cholesterol
0 mg
0%

Fat
13.9 g
21%

Fiber
8.9 g
36%

Protein
5.3 g
11%

Sodium
442 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Beets and Sauteed Beet Greens

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 204
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 1.9g 10 %
Cholesterol 0mg 0 %
Sodium 442mg 18 %
Potassium 1570mg 44 %
Total Carbohydrates 18g 6 %
Dietary Fiber 8.9g 36 %
Protein 5.3g 11 %
Sugars 8g
** Vitamin A 203 %
** Vitamin C 90 %
** Calcium 26 %
** Iron 50 %
** Thiamin 20 %
** Niacin 18 %
** Vitamin B6 16 %
** Magnesium 49 %
** Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.