Roasted Beets and Sauteed Greens
Roasted Beets and Sautéed Beet Greens
Ingredients:
large bunch of fresh beets from the farmers market or your garden
olive oil
seasonings of choice- salt, pepper, fresh or granulated garlic, oregano, thyme, rosemary
Instructions:
Separate the beets from the greens by cutting at the base of the stem.
Wash and scrub the beets well, no peeling necessary
Soak the beet greens and stems in cold water with a little salt, On Guard foaming soap and lemon oil or some vinegar for a few minutes, or longer. Rinse the greens and stems thoroughly and remove dirt, pick through to remove any wilted or yellowing greens.
Prepare the beets by cutting off the roots and the tops, and cut into bite size cubes, placing these in a large bowl. Add a teaspoon or 2 of olive oil and seasonings of choice to the bowl and toss to coat.
Prepare the greens and stems by cutting the stems off and chopping them into small pieces, Then slice the greens into about 1/2 inch slices, or smaller. There is no need to dry the greens.
Heat the oven to 425 degrees and spread the beets on a baking sheet. Roast them for 15-20 minutes, or until tender, tossing every 5 minutes or so til they are done.
Heat a large skillet over medium heat and add about a teaspoon of olive oil, once the olive oil is hot, add the chopped stems and allow them to cook for a few minutes til tender, seasoning them with your choice of salt, pepper, garlic or other seasonings. Once the stems are tender, add the greens and toss, you may need to add more seasoning at this point. Toss til wilted and remove form heat.
You can serve these separately or together as an appetizer or side to any meal. The roasted beets are delicious cold the next day on their own or in a salad!
Enjoy!
Healthy can be simple and delicious!
I hope you enjoy the cooking and eating this delicious recipe with your family!
Tresa Rolando Salters
Catholic Holistic Health & Fitness Coach
