Roasted Beets and Beet Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch beets with greens2 Tbs olive oil, divided2 slices bacon2 cloves garlic, minced2 tablespoons chopped onion salt and pepper to taste1 tablespoon red wine vinegar
Preheat the oven to 350 degrees (175 degrees C). Wash the beets 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.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the bacon in a skillet over medium heat, cook until almost crispy. Remove bacon, reserve 2 Tbs of grease. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with red-wine vinegar.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ADDICE.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the bacon in a skillet over medium heat, cook until almost crispy. Remove bacon, reserve 2 Tbs of grease. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with red-wine vinegar.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ADDICE.
Nutritional Info Amount Per Serving
- Calories: 100.9
- Total Fat: 5.2 g
- Cholesterol: 2.7 mg
- Sodium: 755.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.8 g
- Protein: 3.2 g
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