Reviewed: Jul. 21, 2010

Delicious. I took the advice of another reviewer and combined the greens to the cooked beets then added feta cheese. The cheese looks beautiful against the bright red. It was delicious.

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4 users found this review helpful

Reviewer:

Hnyb1998

Reviewed: Jul. 5, 2010

Loved it! Greens were yummy, beets were yummy, followed recipe exactly and used the red wine vinegar for the beets :) Thanks!

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2 users found this review helpful

Reviewer:

Gigi

Reviewed: Jul. 4, 2010

Easy and tasty! I forgot how much I liked beets. The greens were really good-I had never had them before. Make sure you cook them all the way though, because the ones that didn't get cooked as long were slightly bitter.

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6 users found this review helpful

Reviewer:

DAS079

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

Reviewed: Jul. 1, 2010

I tried microwaving the beets after rubbing with olive oil, they came out just as good as roasting in the oven, but in a quarter of the time!

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14 users found this review helpful

Reviewer:

jinrogue

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 1, 2010

Great! I've never cooked the beet greens before and they were great with the wine vinegar. I used white wine vinegar and also thought a nice goat cheese and walnuts (for crunch) would have been nice. What a clean and easy way to do beets!

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3 users found this review helpful

Reviewer:

Mindy J's

Reviewed: Jun. 28, 2010

I finally know what to do with those beet greens! They were very tasty with this recipe. I used the stems too and thought they added a nice crunch. I added a squeeze of lemon juice following another review and it was perfect. From now on I won't be letting those greens go to waste!

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3 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Jun. 28, 2010

These were great! I followed exactly and my boyfriend who was very skeptical thought they were delicious as well. This will be staying in my recipe box!

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1 user found this review helpful

Reviewer:

betsy

Reviewed: Jun. 27, 2010

So glad we know we can cook the greens as well as the beets now! I ended up with more beets than greens and would prefer more greens. They were truly delicious. I'm eating the leftovers cold tonight with a splash of balsamic vinegar, goat cheese and toasted walnuts. This was very good.

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3 users found this review helpful

Reviewer:

Sheri B

Reviewed: Jun. 23, 2010

I've roasted beets once before with great success. Today I steamed them since my summertime main dish didn't require an hour of oven time, and they turned out just as well. But these greens were bit-ter! I have never liked greens too much, and gave these a try, but not again. Yuck. I did add pine nuts to the saute pan, and they added a nice flavor, as well as some good fat/protein. The pine nuts, roasted beets, and vinegar get 4 stars, and the greens 0.

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3 users found this review helpful

Reviewer:

Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

Reviewed: Jun. 19, 2010

This recipe was very good! I was surprised to find that I actually like beets - one of the last few veggies from my childhood that I haven't retried in recent years. We trimmed the tops back to about an inch or two, left the root on the bulb, wrapped them in foil and baked them on the BBQ like a potato. So easy! Once they were done, we skinned the beets and trimmed the tops and roots. The greens were a bit more of a challenge and I'd make a few changes next time. First, I'd only use the leafy parts and leave out any stems or 'spines' as they stayed crunchy. I'd use half butter and half evoo to add more flavour, and possibly add a squeeze of fresh lemon and white wine. A great recipe as is too! Thanks for sharing!

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3 users found this review helpful