Description
Bright, earthy roasted beets paired with tender, garlicky sautéed beet greens make a simple and beautiful side dish.
Ingredients
Scale
- 1.5–2 pounds beets, whole
- 2–3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 cloves garlic, minced
- 6–8 cups beet greens, washed and chopped
- Juice from 1/2 lemon, or to taste
Instructions
- Preheat the oven to 400°F (200°C). Peel the beets and cut them into wedges of roughly equal size.
- Toss the beet wedges with 1–2 tablespoons olive oil, a good pinch of salt, and freshly ground pepper. Spread them in a single layer on a rimmed baking sheet.
- Roast the beets in the oven for about 25–30 minutes, turning once, until a fork slides in easily and the edges caramelize.
- While the beets roast, heat 1 tablespoon of olive oil in a skillet over medium heat, add minced garlic and sauté for 30–60 seconds until fragrant. Add chopped beet greens, season with salt, and cook until wilted (2–4 minutes).
- Arrange the roasted beets on a plate, serve the sautéed beet greens on the side, and drizzle with fresh lemon juice if desired.
Notes
Pair with roasted meats, grains, or add crumbled cheese for extra flavor. Store beets and greens separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg