Roasted and Sauteed Beets and Beet Greens!

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Farmer’s Market had some gorgeous beets!  I bought a bunch with golden, red, and chioggia.   IMG_7284

Brought them home and  cooked them right up!

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Here’s the recipe….

 

You need beets with tops, Olive Oil and salt and pepper to taste – that’s it!

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Carefully cut the tops off the beets and set them aside.

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Put the beets into a glass roasting dish that has a lid.  Cover and bake at 350 degrees for about 25-30

IMG_7290minutes, or until fork tender.   Remove from the oven and let them cool.

 

 

 

Once they are cool you can run them under warm water and rub the skins off.  You can wear gloves to keep your hands from getting stained, but I use my bare hands.  The skins that don’t rub off can be carefully removed with a paring knife.

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Cut them into small cubes and toss lightly with olive oil.

 

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Trim the stems off the greens and wash them carefully.  Make sure you get all the dirt and grit off.

 

 

 

 

Put about 1 T olive oil in a hot skillet.  Toss in the beets and stir until they are heated.  Add the greens and cook, stirring, until they are wilted.   Add a little salt and pepper to taste and Voila!

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Serve hot – makes about one serving per two beets.

You can also slice the beets up after roasting or slice them very thin raw and use them in salads.IMG_7296

Any way you use them, fresh beets are fantastic!

 

 

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About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
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12 Responses to Roasted and Sauteed Beets and Beet Greens!

  1. Kathleen says:

    That is a nice idea with beetroot, we love beetroot raw or cooked.
    Kathleen

  2. Yum! I LOVE beetroot 🙂 Especially roasted.

  3. Hi Helen stopping by to let you know that I have tweeted your post.
    Have a great week, Karren

  4. Thanks for sharing on my link-up! This looks delicious!
    God bless,
    Chris

  5. We love beets as well, pickled best. I use to can all the time, have not done that since my kids married and I left Utah. I think I miss a lot of things about Utah.
    Thanks for stopping by!!!

    • Helen Fern says:

      I used to do a lot of canning – my pickles were always a family staple! But with the kids all grown and gone, we don’t eat enough of the stuff to make it worth the work. I freeze things now.

  6. I LOVE beets. Recently had a beets and orange soup (served cold). It was so refreshing and such a beautiful pink color. Thanks for sharing this fun post!

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