| | Directions | | Preheat the oven to 350°. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large 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 wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45-60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are done, peel, slice and keep warm. Heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2-3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Arrange the beet greens on a platter or individual plates; arrange sliced beets on top. Serve with either red-wine vinegar, or butter and salt and pepper. |
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| Ingredients | | - |  | 1 bunch fresh beets with greens |
| - | | 1/4 cup olive oil, divided |
| - | | 2 cloves garlic, minced |
| - | | 2 tablespoons chopped onion, optional |
| - | | salt & pepper, to taste |
| - | | 1 tablespoon red wine vinegar, optional |
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