Recipe Courtesy of Curtis Aikens
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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.
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By Briarthorn
Hollywood, FL
on May 27, 2012
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I made the beet greens and as another reviewer pointed out you need to wash them really well. I sauted some onions and garlic before adding the greens to make it a heartier side for a chicken dish. I thought the balsamic vinegar was a great idea and am excited that I have found a way to eat those greens I always felt guilty tossing out before!
By Dawny and John
Redding, CA
on March 24, 2012
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Very flavorful. First time I had ever tried beet greens. The balsamic added a little sweetness. Make sure your greens are fresh and young for maximum tenderness. I drizzled the pan juices over the beets after they were on the greens.
By jclarke034@hotm...
on July 19, 2011
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I used big beets and had to quarter them and roast them for 1 hour 40 minutes. It was awesome, who knew you could cook/eat beet greens. Make sure you wash them thoroughly, they have tons of mud/dirt on them.
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