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Roasted Beets and Sautéed Beet Greens Recipe

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This recipe for Roasted Beets and Sautéed Beet Greens, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Bukowick
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tbsp. chopped onion (optional)
Salt and pepper to taste
1 tbsp. red wine vinegar (optional)

Directions:
Directions:
Preheat oven to 350º. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tbsp. of olive oil. If you wish to peel the beets, it's easier to do so once they've been roasted.

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

When the beets are almost done, heat the remaining 2 tbsp. olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2-3 inch pieces. Cook and stir until the greens are wilted and tender. Serve the greens as is, and the roasted beets slices on top of the greens. Season with red wine vinegar, salt, and pepper.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good change from usual vegetables. CMB

 

 

 

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