Oven-Roasted Beets with Sautéed Greens
Whenever I encounter someone who claims to dislike beets, I always ask whether they’ve ever tried them roasted. It’s such a different experience than eating them canned or steamed beyond recognition. Oven-roasted beets have an earthy sweetness that I find irresistible. And not only are the beet greens loaded with vitamin K, an anti-inflammatory nutrient, they are also delicious when lightly sautéed. Early-season beets often have greens that are delicate enough to use raw in a salad. However, in the winter, when the greens are heartier, I prefer to sauté them or add them to soups.
Ingrediënten
- 3 medium red or gold beets with greens attached
- 2 tablespoons grapeseed or sunflower oil
- 1 tablespoon coarse sea or kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Instructies
- Trim the beet greens from the beets and set aside.
- Thoroughly scrub the unpeeled beets and trim off any stems or roots.
- Chop the beets into 1-inch chunks and toss with the grapeseed oil until well coated.
- Spread the beets on a baking pan, sprinkle with the salt, and roast for about 25 minutes, or until the beets are tender.
- Meanwhile, wash the beet greens thoroughly, trim the stems, and cut the leaves into thin strips.
- Heat the olive oil in a large sauté pan over medium heat, add the greens, and sauté until wilted, 3 to 4 minutes.
- Toss the beets and greens in a large bowl with the balsamic vinegar and serve.
Notes / Tips / Wine Advice:
Many of the unique phytonutrients in beets have anti-inflammatory effects. The mechanism of action is similar to some of the nonsteroidal anti-inflammatory drugs but without the side effects!
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