Sautéed Beet Greens With Roasted Beets 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

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.

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.

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