I avoided beets for a very long time, because I dislike both pickled beets and borscht. Much like brussels sprouts, beets once again prove my theory that there is a delicious way to consume any vegetable – you just have to know how to prepare it to your liking. My favorite use for beets? Roast the beets until the sugars start to caramelize, and serve over sautéed garlicky beet greens. Delicious!
Roasted Beets with Sautéed Beet Greens a Sugar Scientist original kitchen protocol
one bunch beets, well cleaned
one medium onion, diced
4-6 cloves of garlic, diced
2 tablespoons olive oil
salt and pepper, to taste
Preheat oven to 350F.
Scrub beets to remove all dirt, and rinse beet greens well. Chop off greens where leaves end and remove remaining ‘stems’ from the beet root.
Quarter each beet and toss with olive oil, salt, and pepper. Roast beets in a baking dish covered with aluminum foil for 30 minutes, then remove foil and continue to cook uncovered at 400F for another 20 minutes until beets can be easily pierced with a knife.
Remove from oven and allow beets to cool. Drain remaining beet-infused olive oil from baking pan and pour into a skillet over medium-low heat. Add onion and garlic and cook until onion is translucent. Tear the beet greens into 2 to 3 inch pieces and add to the skillet. Sautee until greens are wilted.
If desired, peel beets once they have cooled enough to handle. The beet skin should easily rub right off, but the skin is perfectly edible and adds a nice texture.
Serve roasted beets over beet greens, topped with salt and pepper to taste.