Roasted Beets & Greens

I grew beets again this year in the garden and they actually grew!!! Then I wasn’t sure what to do with them??? Luckily I found this recipe, made a few changes and really enjoyed it! Now I’m hoping my second crop of beets makes it…

• 1 bunch beets with greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion
• 2-3 potatoes, roughly chopped
• 2-3 carrots, peeled and cut
• salt and pepper to taste

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets, potatoes and carrots 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. (I didn’t peel mine…)

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

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. 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.

Toss together and season with salt and pepper.

the beets turn everything red!!!