March to your own beet!
Not everyone is a beet fan, but I love the earthy flavor of beets, and the silky texture they take on when they are roasted. They are so delicious tossed in a simple dressing of oil and vinegar. Balsamic in particular pairs well with beets because of it’s deep flavor and mild sweetness. I do recommend using the best balsamic vinegar you can find.
This cooking method is one of my favorites because you don’t have to peel the beets-the skins slide off almost on their own when they’re done cooking.
Get Your Greens
And don’t forget about the beet greens! If you normally throw them away, try cooking them oh-so quickly in a little olive oil with salt and garlic and you’ll be amazed at how delicious they are. You just want to cook them enough to wilt them. They make a perfect accompaniment to the roasted beetroot.
Balsamic Roasted Beetroot with garlicky greens
Creamy and earthy roasted beets served on a bed of nutritious greens with a drizzle of balsamic.
Author: Rachel Carr
Recipe type: Appetizer
Serves: 2 servings
For the roasted beets:
- 2 medium beets, tops removed, whole and washed
For the garlicky greens:
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 4 cups beet greens, chopped, leaves and stems
- sea salt and black pepper to taste
- olive oil
- balsamic vinegar
- sea salt & black pepper
- To roast the beets, pre-heat the oven to 475 F. Wrap the beets tightly in aluminum foil and place in the oven on a sheet pan. Roast for 40 minutes. After 40 minutes remove from the oven and allow the beets to cool enough to handle. When they are cool to the touch, place them under some cold running water and slip off the skins carefully. Discard the skins and slice the beets into wedges. Place them in a bowl and drizzle with some olive oil, balsamic vinegar, sea salt and pepper. Toss well.
- To make the garlicky greens, heat the olive oil in a medium saucepan and add the greens and chopped garlic. Add the beet greens to the sauce pan and sauté until just wilted. Season with the sea salt and pepper. Divide the greens between 2 plates and top with some of the roasted beets. Drizzle with a little balsamic if desired.