Roasted Beets and Sauteed Beet Greens
Roasted Beets
Preheat your oven to 400 degrees. Cut green off of beets and set aside. Layer whole baby beets (up to 1.5") or halved beets in a baking dish and toss with olive oil, salt, pepper, and thyme or rosemary if desired. Bake for 30-40 min. Remove from oven and after letting beets cool for 10 minutes, if desired, rub beets with a paper towel to peel skin. Eat as is, or top with a vinaigrette.
Beet Greens or Chard with capers or olives
Sautee garlic scapes or garlic in olive oil for a few minutes. Add coarsely chopped or torn beet greens or chard and sautee just until wilted and still bright green. Add salt and pepper to taste, a dash of lemon or apple cider vinegar, and, if desired, capers or chopped olives.
Preheat your oven to 400 degrees. Cut green off of beets and set aside. Layer whole baby beets (up to 1.5") or halved beets in a baking dish and toss with olive oil, salt, pepper, and thyme or rosemary if desired. Bake for 30-40 min. Remove from oven and after letting beets cool for 10 minutes, if desired, rub beets with a paper towel to peel skin. Eat as is, or top with a vinaigrette.
Beet Greens or Chard with capers or olives
Sautee garlic scapes or garlic in olive oil for a few minutes. Add coarsely chopped or torn beet greens or chard and sautee just until wilted and still bright green. Add salt and pepper to taste, a dash of lemon or apple cider vinegar, and, if desired, capers or chopped olives.
