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.

Written by JT Eberly

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