Roasted Beets with Sautéed Greens
In our opinion, fresh beets need very little intervention from the cook in order to taste terrific, and we love it when we can buy them with their beautiful greens attached. For this simple, healthy side dish we roasted the beets to bring out their natural sweetness, sautéed the greens with a little garlic and olive oil and then combined the two.
- 4 medium beets with greens attached
- 3 tablespoons olive oil, divided
- 1 clove garlic, very finely chopped
- 1 to 3 tablespoons water
- Salt and freshly ground black pepper
- Preheat the oven to 400 °F and line a shallow baking pan with foil.
- Trim the stems from the beets, discarding the bottom 1/2-inch where they were attached. Peel the beets, cut them into 1/2-inch cubes and arrange them in a single layer on the prepared baking pan.
- Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast the beets for 20 to 25 minutes, until tender and beginning to caramelize. Remove from the oven and set aside.
- While the beets roast, wash and dry the greens thoroughly. Chop the stems into 1-inch pieces, then roughly chop the leaves and set them aside.
- Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, 1 minute.
- Add the beet stems and 1 tablespoon of water. Cook the stems until tender, stirring frequently and adding extra water as needed, 5 to 10 minutes (time will vary depending on the thickness of the stems).
- Once the stems are tender, add the greens and cook until wilted and tender. Season to taste with salt and pepper, add the roasted beets and combine well.