Roasted Baby Beets And Sauteed Beet Greens Recipes

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ROASTED BEETS AND SAUTEED BEET GREENS



Roasted Beets and Sauteed Beet Greens image

Beetroot (US Beets) is not one of my DH's favorite veggie. In our local newspaper was a recipe that I just had to try as I love beetroot but don't get to eat them very often unless I go to a restaurant. If you like beetroots then you will love this recipe.

Provided by SueVM

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch beet with greens
4 tablespoons extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
2 tablespoons red wine vinegar (or knob of butter)

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Wash 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 want to peel the beets, it is easier to do so once they have been roasted).
  • Cover and bake for 45 to 60 mins, 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 onions, and cook for a few minutes.
  • 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 a knob of butter.

Nutrition Facts : Calories 130, Fat 13.5, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3

SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

ROASTED BABY BEETS AND SAUTEED BEET GREENS



Roasted Baby Beets and Sauteed Beet Greens image

Provided by Food Network

Categories     side-dish

Time 40m

Number Of Ingredients 0

Steps:

  • Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

ROASTED BEETS AND SAUTEED BEET GREENS



Roasted Beets and Sauteed Beet Greens image

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

Provided by BN61079

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 7

1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 350 degrees (175 degrees C). 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.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g

ROASTED BABY BEETS



Roasted Baby Beets image

Categories     Vegetable     Side     Roast     Vegetarian     Low/No Sugar     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 4

30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Steps:

  • Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

BABY GREENS WITH ROASTED BEETS AND POTATOES



Baby Greens with Roasted Beets and Potatoes image

Categories     Salad     Potato     Appetizer     Roast     Vegetarian     Arugula     Spinach     Beet     Summer     Healthy     Vegan     Tarragon     Dill     Lettuce     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

For vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
For salad
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms*

Steps:

  • Make vinaigrette:
  • Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
  • Roast beets and potatoes:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
  • Assemble salad:
  • Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
  • Sprinkle blossoms on top and serve immediately.
  • *Available at farmers' markets and specialty produce markets.

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