Roasted Beets and Sauteed Beet Greens

1. 1

   Preheat the oven to 350 degrees (175 degrees C).

2. 2

   Wash the beets well, leaving the skins on, and remove the greens.

3. 3

   Rinse the greens, remove any large stems, and set them aside.

4. 4

   Place the beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil.

5. 5

   If you want to peel the beets, it is easier after they have been roasted.

6. 6

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

7. 7

   When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.

8. 8

   Add the garlic and onion and cook for 1 minute.

9. 9

   Tear the beet greens into 2- to 3-inch pieces and add them to the skillet.

10. 10

    Cook and stir until the greens are wilted and tender.

11. 11

    Season with salt and pepper.

12. 12

    Serve the greens as they are, and serve the roasted beets sliced with either red-wine vinegar or butter and salt and pepper.

• Calories 189.66 kcal Moderate
• Protein 3.07 g Low Source
• Carbs 16.05 g Moderate
• Total Fat 12.72 g Moderate
• Saturated Fat 1.82 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 166.26 mg Moderate
• Fiber 3.08 g Moderate
• Sugar 12.0 g High
• Added Sugar 0.0 g Low Source
• Calcium 11.58 mg Low Source
• Iron 1.1 mg Low Source
• Potassium 10.41 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 4.82 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷