Roasted Beets and Sauteed Beet Greens You Have To Try

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Roasted Beets and Sauteed Beet Greens

"This is a first rate way to apply every part of the clean beets you purchase. You can get two delicious side dishes out of this one vegetable."

Ingredients :

1 bunch beets with
vegetables
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (non-compulsory)
salt and pepper to flavor
1 tablespoon crimson wine vinegar (elective)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H10M

Preheat the oven to 350 stages (175 stages C). Wash the beets thoroughly, leaving the skins on, and take away the greens. Rinse veggies, getting rid of any massive 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's miles easier to accomplish that once they had been roasted.
Cover, and bake for 45 to 60 mins, or till a knife can slide easily via the biggest beet.
When the roasted beets are nearly completed, warmth the last 2 tablespoons olive oil in a skillet over medium-low warmth. Add the garlic and onion, and cook dinner for a minute. Tear the beet veggies into 2 to 3 inch portions, and add them to the skillet. Cook and stir till vegetables are wilted and gentle. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with both purple-wine vinegar, or butter and salt and pepper.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it flippantly, and make clean-up less difficult.

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