sauteed beet greens roasted beets Beets sauteed beet

Yo fam, have y’all tried out these roasted beets yet? They’re the bomb.com, for real. I found this dope recipe on the interwebs and had to give it a try.

Roasted Beet Appetizer with Gorgonzola and Pickled Red Onions

Ingredients:

• 4 medium-sized beets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup crumbled gorgonzola cheese
• 1/4 cup pickled red onions (recipe below)

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Wash and trim the beets, leaving about 1 inch of the stems attached. Place the beets on a sheet of foil and drizzle with olive oil. Sprinkle with salt and pepper, then fold the foil over the beets to create a packet. Roast the beets in the oven for 1 hour, or until they are tender when pierced with a fork.
3. Once the beets are cool enough to handle, remove and discard the stems and skins. Cut the beets into quarters or wedges, then arrange them on a platter or individual plates.
4. Top the roasted beets with crumbled gorgonzola cheese and pickled red onions. Serve immediately.

Roasted Beets and Sauteed Beet Greens

Ingredients:

• 4 medium-sized beets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon butter
• 1 garlic clove, minced
• 1 bunch beet greens, washed and chopped
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Wash and trim the beets, leaving about 1 inch of the stems attached. Place the beets on a sheet of foil and drizzle with olive oil. Sprinkle with salt and pepper, then fold the foil over the beets to create a packet. Roast the beets in the oven for 1 hour, or until they are tender when pierced with a fork.
3. Once the beets are cool enough to handle, remove and discard the stems and skins. Cut the beets into quarters or wedges, then set them aside.
4. In a large skillet, melt the butter over medium heat. Add the garlic and saute for 1-2 minutes, until fragrant.
5. Add the chopped beet greens to the skillet, along with 1/4 cup of water. Sprinkle with salt, pepper, and red pepper flakes (if using). Cover the skillet and cook for 5-7 minutes, or until the beet greens are wilted and tender.
6. To serve, arrange the roasted beets on a platter or individual plates. Spoon the sauteed beet greens over the top of the beets. Serve immediately.

So there you have it, two bomb ways to enjoy some roasted beets. Give ‘em a try and let me know what you think!

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