Roasted Beets and Sauteed Beet Greens

Beets are one of those foods that I have been hesitant to try.  They seemed complicated to me.  Each week, I see them at the farm and want to try them, but I usually end up talking myself out of it.  Not this week!  I was determined to find a way to cook them, and I am glad I finally gave them a try!

This dish is SO GOOD!!  The entire family loved them and wished there was more.  In fact, it was the first thing my daughter finished from her plate.  The roasted beets are so sweet, I bet your kids will devour them.  The greens were delicious as well.  They were very similar to chard, but I think a less bitter.  I might even say they are better than chard!

This recipe is so easy! Just allow plenty of time for roasting.

Ingredients
1 bunch of beets with their greens
1/4 C olive oil, divided
3 cloves garlic, minced
1/4 C onion, chopped
red wine vinegar
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees.  Wash the beets thoroughly, leaving the skins on, and separate the greens.  Rinse the greens, removing any large stems, and set aside.  Place the beets in a small baking dish and toss with 2 Tbsp of olive oil.
2. Cover and bake for 45-60 minutes, or until a knife can easily slide through the largest beet.  Cut into a size your child can handle.
3. When the roasted beets are almost done, heat the remaining olive oil an a medium skillet over medium heat.  Add the garlic and onion, and cook for about 1 minute.  Tear the greens into large bite-sized pieces, and add them to the skillet.  Cook until wilted.  Season with salt and pepper.
4. Assemble the dish by placing the greens into a bowl and create a well for the beets.  Place the beets in the center of the bowl and drizzle with red wine vinegar.  Serve warm.

Adapted from Allrecipes.com