Roasted Beets and Sauteed Beet Greens

Roasted Beets and Sauteed Beet Greens

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees. 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
tablespoons of olive oil. If you wish to peel the beets, it is easier to do so
once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through
the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons 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 to 3 inch pieces, and add them to the
skillet. Cook and stir until greens are wilted and tender. Season with salt and
pepper. Serve the greens as is, and the roasted beets sliced with either
red-wine vinegar, or butter and salt and pepper.
Servings: 4