Thursday, July 7, 2011

sophistikitchen: roasted beets & sauteed beet greens

my friend carrie is pretty much amazing. matron of honor in my wedding, she is a dear friend, wife, mother of 3, educator, GOURMET chef, artist, gardener, raiser of chickens, caretaker of piper the labradoodle...the woman does everything, all the while making it look effortless & chic.

she & her family just left on a long vacation, so she gifted me her latest crop of beets. that's right.
HER. latest. crop.
i love beets, but had never roasted them, cooked with them, had them in my home in any form other than a can--you get the idea.
so i poked around the good ol' world wide web and came across this recipe that utilizes both the beets and their delicious greens, so that not one delicious morsel is wasted.

one word: YUM.

the result was a truly special thursday dinner. i'm hooked!

...happy sophisticating...

Roasted Beets & Sauteed Beet Greens
recipe courtesy of all recipes


1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped 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. [Tip: Cutting the stems will result in purple hands. Twist them off for a much tidier experience. :)]
  2. 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.
  3. Cover with foil, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  4. 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. Cut stems off of beet leaves, then 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.We went "as is" and they were unbelievably rich and delicious!

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