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Roast Beetroot and Sauteed Greens recipe

Roast Beetroot and Sauteed Greens recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This dish uses the whole beetroot, both the red and green parts. This side dish goes exceedingly well with chicken or pork.

95 people made this

IngredientsServes: 4

  • 1 bunch beetroot, trimmed, leaving 2.5cm of stems attached, greens washed and reserved
  • 2 tablespoons olive oil, divided
  • 1 small onion, halved and thinly sliced
  • sea salt (optional)
  • freshly ground black pepper

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
  2. Rub the beetroot with 1 tablespoon of olive oil and place onto prepared baking tray. Place in preheated oven and bake until the beetroot can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking tray until cool enough to handle, then remove and discard the skin and cut the beetroot into wedges or slices.
  3. Meanwhile, cut the beetroot greens in to 5mm wide strips. Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelise, stir in the beetroot greens and cook until they wilt. Add the beetroot slices and continue cooking until heated through. Season with sea salt and pepper before serving.

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Reviews & ratingsAverage global rating:(122)

Reviews in English (89)

by Cindy Baker

I had never had beet greens before and I loved them in this recipe! I used red onion and it looked so nice I will serve it to guests. Tastes like strong spinach. I am thinking of all of the beet greens I have waisted before......and all of the nutrients that went right in the trash!-15 Jul 2008

by birdlady

Let me say, WONDERFUL! I bought three large organic beets. I added 3 scallions, 1/2 med. onion, 5 cloves of garlic chopped, all the greens, and followed the recipe with a little more organic olive oil added. It was a great dish! I will serve this again, definately a favorite. Watch out to be red handed when you take off the skins. Even the baked stems were tasty-16 Apr 2010

by sister6of10

I really love beets but had never eaten the greens before. This recipe was delicious! I also added finely chopped cabbage after the onions were carmelized and a little bit of balsamic vinegar.-01 Apr 2008


Sautéed Beet Greens

Published: Feb 22, 2019 · Modified: May 25, 2021 by Brooke · This post may contain affiliate links.

Have you ever thrown away beet greens because you didn't know what to do with them? Try this sautéed beet green recipe and you won't be tempted to toss out this nutrition-packed food.

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Recipe Summary

  • 2 bunches beet greens, stems removed
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes (Optional)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 lemons, quartered

Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot serve with lemon wedges.


How to Cook Beet Greens

You’ve clipped the beet leaves off the beets, and you’ve washed and dried them. It looks like you’re ready to cook! My favorite method for how to cook beet greens is to sauté them. Here’s how I do it:

Start by removing the leaves from the stems. Then, finely chop the stems and tear or chop the leaves into bite-sized pieces. While you’re at it, go ahead and mince a clove of garlic too.

Then, cook! Heat a splash of olive oil in a large skillet over medium heat. Add the garlic and chopped stems and cook, stirring, for 1 minute. Next, toss in the greens, season with salt and pepper, and sauté, tossing, until wilted.

That’s it! Your beet greens are ready to eat.


Roasted Beets And Sauteed Beet Greens Recipe

Beets are very healthy, being an excellent source of vitamin B for people with anemia and helping your liver detoxify so it can work optimumly. This recipe captures the rich, earthy taste of the beets and the greens taste very similar to spinach.

  • easy
  • healthy
  • interesting
  • side
  • dish
  • earthy
  • garlicky
  • roast
  • easy
  • healthy
  • interesting
  • side
  • dish
  • earthy
  • garlicky
  • roast

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 bunch Beets, with greens attached
  • 1/4 cup Olive Oil
  • 4 tbsp Chopped Onion
  • 2 tbsp Minced Garlic
  • 1 tbsp Pesto
  • 2 tbsp Balsamic Wine Vinegar
  • Salt and Pepper to taste

Ingredients

  • 1 bunch beets, with greens attached shopping list
  • 1/4 cup olive oilshopping list
  • 4 tbsp Chopped onionshopping list
  • 2 tbsp Minced garlicshopping list
  • 1 tbsp Pesto shopping list
  • 2 tbsp Balsamic wine vinegarshopping list and pepper to taste shopping list

How to make it

  • Preheat the Oven to 350.
  • Wash the Beets, leaving the skins on, and remove the greens by cutting them off at the base of the beet (leaving just a little bit of stem above the top of the beet).
  • Wash the greens and set aside.
  • Place the beets in an aluminum foil pouch and drizzle half of the olive oil around the beets. Seal the pouch, set on flat roasting pan, and set inside oven to roast.
  • The beets will be done when you can slice through the largest beet with a knife easily (about 1-1/2 hours).You can serve the beets with skin on (they become very tender) or you can remove the skin (kind of messy and uncalled for).
  • When the roasted beets are almost done, heat the remaining olive oil in skillet over medium low heat. Add the garlic , pesto,and onions, and cook for about 1 minute.
  • Tear the greens into small 2-3 inch strips (you can cut them if you find this easier) and add them to skillet.
  • Add the Balsamic Wine Vinegar , cover the greens, and cook until wilted and tender. (This happens very fast so watch them).
  • Serve as two seperate dishes - the greens and the beets.
  • The greens can be salted and peppered, served with butter, or just left alone, depending on taste.
  • The greens are also excellent when paired with sauteed shitake mushrooms.
  • Alcohol: The rich, earthy taste of the beet is best served with a complex red wine, such as a red zinfindel or shiraz. Mangia!
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The Cook

The Rating

Nice recipe. I love roasted beets and love the greens too. This sounds easy and full of flavor. Like your wine paring also. Thanks . Jim

Sounds delicious, Angelina - and I agree with Jim. The wine pairing is dead on, hon. High 5 and thanks! :) Vickie

Never roasted beets. Will have to give it a try. My husband will be pleased he loves beets.
Thanks


Recipe Summary

  • 2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)
  • 2 pork tenderloins (12 ounces each), trimmed of excess fat
  • Coarse salt and ground pepper
  • 4 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons plus 1 tablespoon red-wine vinegar
  • 2 garlic cloves, smashed
  • 2 tablespoons toasted pine nuts

Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet halve and slice remaining beets. Set aside.

Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.

Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil whisk to combine. Set aside.

In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.

To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.


Recipe: Roasted beets with sauteed beet greens

If you typically cut the stems and leaves off your beets and discard them, you are missing out. They complement one another in flavor and nutrition. The leaves of the beet plant are delicious raw, when they are especially tender and young, as well as cooked. It seems the parts are meant to be together, not only in the soil, but also on the plate.

Beet greens and roots are packed with nutrients, but they are mates with different assets. Like other dark, leafy vegetables, the greens are packed with vitamin A, potassium, calcium, iron, magnesium and the eye-health duo lutein and zeaxanthin. The roots are rich in folate, fiber, nitric oxide (which improves blood flow) and antioxidants called betalains that give them their crimson color and also can help the human body neutralize toxins and fight inflammation.

The parts of this power plant even taste as if they are meant to be eaten together, the roots’ earthy sweetness balanced beautifully by the pleasant bitterness of the stems and leaves.

The accompanying recipe is a case in point. In it, the beet roots are roasted so they are tender and sweet, then cooled and diced. The leaves and tender stems are chopped, then cooked with a touch of oil and garlic. They are joined in the skillet by the diced beets and a sweet-tangy splash of orange juice and balsamic vinegar.

Of course, a key to the dish is finding beets that have a bounty of fresh leaves attached, which is mostly easy to do throughout the year. When you get home, if you aren’t cooking them that night, separate the stems and leaves from the root, leaving about an inch of the stems on the roots, and store each separately in the refrigerator. The roots can be roasted several days ahead so they’ll be on hand to make this quick, flavorful, whole-plant side dish.

Roasted Beets With Sauteed Beet Greens

Make ahead: You’ll roast more beets than you need for this recipe they can be roasted, cooled, peeled and refrigerated in a stainproof, airtight container several days in advance. From nutritionist and cookbook author Ellie Krieger.

1 bunch beets with bountiful green (about 1½ pounds)

1 medium clove garlic, minced

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

Freshly ground black pepper

Preheat the oven to 400 degrees.

Cut the stems and leaves from the beet root and reserve them. Scrub the roots, and cut off any long “tail” ends. Wrap each beet in aluminum foil, place on a baking sheet and roast for about 1 hour or until tender (for a medium-size beet). Allow to cool, then use your fingers and/or a paring knife, as needed, to rub off the peel. Dice one of the beets (or two, if small) and reserve the rest for another use.

Use a knife or your hands to separate the beet leaves from their stems coarsely chop the thinner, tender parts of the stems. (Discard the thicker stems, or reserve for another use.) Rinse the leaves well, then coarsely chop them. You should wind up with about 4 cups of greens.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped stems and cook for about 2 minutes, or until they have softened a bit. Add the garlic and cook, stirring, for 30 seconds, then add the greens and cook, stirring, for a few minutes, just until they have wilted.

Stir in the orange juice, balsamic vinegar and diced beet root cook until well incorporated and heated through. Season with the salt and a light amount of pepper serve warm or at room temperature.

Nutrition, per serving: 180 calories, 3 g protein, 13 g carbohydrates, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 300 mg sodium, 4 g dietary fiber, 8 g sugar


Roasted Beets & Sauteed Greens

Anyone who likes beets will love beet greens. They taste vaguely of beets, but have the soft, rich flavors of spinach or Swiss chard.

Makes 4 servings

Ingredients

  • 4 pounds beets, preferably small, with tops (about 2½ pounds of beets weighed without the tops)
  • ½ cup water
  • ¾ cup orange juice
  • ½ teaspoon cornstarch
  • ¼ cup red wine vinegar
  • 2 tablespoons light brown sugar
  • ¾ teaspoon salt
  • ¼ teaspoon caraway seeds
  • 2 teaspoons vegetable oil, such as olive or canola oil

Directions

1. Preheat the oven to 350°F.

2. Twist the tops (leaves and stems) off the beets. Remove and discard the tough stems. Coarsely shred the leaves with their tender stems. Wash well.

3. Place the beets in a baking dish large enough to hold them in a single layer. Add the water to the baking dish and cover tightly with foil. Bake for 90 minutes to two hours (depending on the size of the beets), or until they are fork-tender. Remove from the oven and let cool. Discard any remaining water.

4. Meanwhile, in a small non reactive saucepan, whisk the orange juice into the cornstarch. Add the vinegar, brown sugar, ½ teaspoon of the salt and the caraway seeds. Bring to a boil over medium high heat. Cook, stirring, until the mixture is slightly thickened, about one minute. Remove from the heat and let cool to room temperature.

5. When the beets are cool enough to handle, peel, halve, and thinly slice. Place in a large bowl and toss with the orange dressing.

6. In a large nonstick skillet, heat the oil over medium-high heat. Add the beet greens and the remaining ¼ teaspoon salt, and cook, stirring frequently, until tender, about five minutes. Serve the baked beets on a bed of the wilted greens.

Nutrition per serving: 170 calories, 3g total fat (<1g saturated), 0mg cholesterol, 9g dietary fiber, 34g carbohydrate, 5g protein, 345mg sodium.

Good source of: betacyanins, beta carotene, fiber, folate, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E.


  • 2 bunches beets with greens (about 6 whole beets, ideally a mix of golden and red)
  • Cooking oil (your preferred)
  • 1 small to medium red onion, thinly sliced in half moons
  • 2 cloves garlic, minced
  • 1 cup thinly sliced mixed bell peppers (red, orange, etc.)
  • ½ teaspoon fresh thyme leaves (or ¾ teaspoon dried)
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • Sea salt
  • ¼ cup plus 2 tablespoons pomegranate vinegar (or your favorite flavored vinegar)
  • ¼–½ teaspoon cayenne pepper, or to taste
  • 1 teaspoon garlic powder, or to taste

Preheat oven to 450°F. Trim the beet greens from the roots wash, dry and chop the greens into bite-sized pieces, removing the woody stems. Set aside. Wash beet roots thoroughly and place on a double sheet of foil, large enough to fold completely over the beets. Cover beets with 2 tablespoons oil and crimp foil to form a tight pouch. Place the pouch in an oven-safe dish and roast for 20 to 35 minutes, or until beets are semi-soft when poked with a knife or fork. Note: Use caution when checking the beets as pouch will emit a cloud of steam.

When beets are done, remove from the oven and let cool. Once beets are cooled, peel and dice the beets and set aside. (Red beets will stain the golden beets so set aside in separate bowls to preserve color, if desired.)

Reserve half the sliced raw onion for the salad. In a medium or large skillet, heat 2 tablespoons oil over medium heat. Add remaining sliced onion, minced garlic, bell peppers and thyme. Sauté until veggies are soft and onions begin to turn translucent, then add the beet greens. Add tumeric, cumin, pepper and salt to taste, sprinkling evenly over the beet greens as they sauté. Stir to combine, cover, turn the heat to medium-low and let cook for about 1 to 2 minutes until greens are gently wilted but still bright with color. Remove from heat and, with your face turned away from the pan, stir in 1 to 2 tablespoons vinegar. Taste for seasoning and set aside.

In a small bowl, whisk together ¼ cup vinegar, cayenne and garlic powder. In the bowl(s) with the chopped beets, add the sliced onion and vinegar mixture. Toss to completely coat the beet salad.


Beets and Sauteed Beet Greens

I know that you’re supposed to cook the beet greens when you buy fresh beets. I know it, and I don’t do it. I trim them off, and set them aside with good intentions, and then I get too busy to deal with them and then when they finally wilt and languish on the counter, I say, “Oh, well, too late now” and I throw them away.

But a while back I bought several HUGE bunches of beets and there were so many perky leaves attached to them I was unable to justify letting them go to waste. And now I get what the fuss is all about. If you like collards, kale and the like you will be delighted. Just saute them up separately from the bulbs, and then let them come back together on one platter.

And this combo beet and beet greens recipe is also a perfect expression of the truism that a pristine ingredient, left to shine on its own, needs very little adornment. The roots are simmered and then peeled (but you could also roast them if you prefer—both easy and very fine methods of cooking them.

What is the difference between red and yellow beets, you might ask? Good question. Not a whole lot apart from color. Yellow beets might be a little less “earthy” than their red counterparts, and it varies from beet to beet which has more sweetness. Red obviously will stain, so if you are making a dish with beets and you don’t want the whole thing to be tinted pink, yellow are a better bet. But they are stunning, and if you need to add color to a meal or a buffet, they are eye-catching.

And this combo beet and beet greens recipe is also a perfect expression of the truism that a pristine ingredient, left to shine on its own, needs very little adornment. The star of this dish is the beets for sure, and the fact that they can be used nose to tail as it were means that you still get a variety of color and texture in one dish, but still rely on just one vegetable. Pretty cool, right?

Proof that a fresh ingredient needs little adornment, and that you can make use of the whole vegetable.

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Roasted Beets With Sautéed Beet Greens

1 bunch beets with bountiful green (about 1 1/2 pounds)
2 tablespoons olive oil
1 medium clove garlic, minced
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees.

Cut the stems and leaves from the beet root and reserve them. Scrub the roots, and cut off any long “tail” ends. Wrap each beet in aluminum foil, place on a baking sheet and roast for about 1 hour or until tender (for a medium-size beet). Allow to cool, then use your fingers and/or a paring knife, as needed, to rub off the peel. Dice one of the beets (or two, if small) and reserve the rest for another use.

Use a knife or your hands to separate the beet leaves from their stems coarsely chop the thinner, tender parts of the stems. (Discard the thicker stems, or reserve for another use.) Rinse the leaves well, then coarsely chop them. You should wind up with about 4 cups of greens.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped stems and cook for about 2 minutes, or until they have softened a bit. Add the garlic and cook, stirring, for 30 seconds, then add the greens and cook, stirring, for a few minutes, just until they have wilted.

Stir in the orange juice, balsamic vinegar and diced beet root cook until well incorporated and heated through. Season with the salt and a light amount of pepper serve warm or at room temperature.

Per serving: Calories 180 Total Fat 14g (Saturated Fat 2g) Carbohydrates 13g Dietary Fiber 4g Protein 3g Cholesterol 0mg Sodium 300mg


Watch the video: Zavařování rajčat (July 2022).


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