Roasted Beets and Sauteed Beet Greens

Beets! Here's another vegetable I've never tried before. You can just tell they are super healthy for you from its deep red/purplish color. One cup of beets has 2g of fiber, 2g protein, and is a great source of vitamin C, folate, manganese, and potassium.

I made this simple side dish that uses all parts of the beet, including its leafy greens. Just allot enough time (up to 1 hour) to roast the beets. I used a combination of red ace and chioggia beets I got from my csa. And I left the skin on. If you want to remove the skins, do so after you have roasted them. Adopted from this recipe:

Ingredients:

• 1 bunch of beets with greens, cut into 2-3 inch pieces
• 1/4 C olive oil
• 2 cloves of garlic, minced
• 2 T chopped onion
• salt & pepper to taste
• 1 tablespoon red wine vinegar or butter (optional)

Directions:

1. 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 and toss with 2 tablespoons of olive oil.
2. Cover and bake for 45-60 minutes or until you can easily slice a knife through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoon of olive oil in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Stir in the beet greens and cook until greens are wilted and tender. Season with salt and pepper.
4. When the beets are done, drench with red wine vinegar or butter. Mix in the greens and serve.