Roasted Beets With Sautéed Greens

What You’ll Need

• 1 bunch red or chioggia beets with greens attached

• 2 Tbsp olive oil (divided)

• 2 Tbsp balsamic or red wine vinegar

• Salt and black pepper, to taste

• Optional: Soft goat cheese (plain, herb, or honey) for crumbling

Let’s Cook

1. Prep the Beets:
   Preheat oven to 350°F. Slice the tops off the beets, trimming away the stems. Save the greens and compost or discard fibrous stems. Slice beet greens into 1-inch ribbons and set aside.

2. Roast the Roots:
   Toss the whole beets with 1 Tbsp olive oil and place them stem-side down on a baking sheet, or wrap individually in foil. Roast 45–60 minutes, until fork-tender. Let cool slightly, peel, and cut into bite-sized chunks or slices.

3. Cook the Greens:
   Heat 1 Tbsp olive oil in a large skillet. Add beet greens and sauté until just wilted, about 1 minute.

4. Combine & Finish:
   Toss roasted beets with the wilted greens. Drizzle with balsamic vinegar, season with salt and pepper, and mix gently.

5. Optional Garnish:
   Crumble goat cheese over the top for a creamy, tangy finish.