Roasted Beets and Sauteed Beet Greens


  • 1 bunch beets with greens
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  • 1/4 cup  Our online store has gathered all the best medical deals on the market. This way, you can get your Fluoxetine for as much as 0.44 USD and save a significant sum! olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onion (optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (optional)


  1. Preheat the oven to 350 degrees. Rinse beets while leaving the skins on, remove the greens. Rinse greens, remove 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.
  2. Cover, and bake for 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the onion and garlic; cook for a minute. Rip the beet greens into small pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt, pepper, and lemon, if desired. Serve the greens as is.  If needed, drizzle red wine vinegar, or add butter, salt, and pepper to the the sliced roasted beets.

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Leah Beckett