Roast Beetroot and Sauteed Greens

Roast Beetroot and Sauteed Greens


89 people made this

About this recipe: This dish uses the whole beetroot, both the red and green parts. Roasted sliced beetroot is tossed with sauteed beetroot greens. This side dish goes exceedingly well with chicken or pork.

Carolyn Bunkley

Serves: 4 

  • 1 bunch beetroot, trimmed, leaving 2.5cm of stems attached, greens washed and reserved
  • 2 tablespoons olive oil, divided
  • 1 small onion, halved and thinly sliced
  • sea salt (optional)
  • freshly ground black pepper

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
  2. Rub the beetroot with 1 tablespoon of olive oil and place onto prepared baking tray. Place in preheated oven and bake until the beetroot can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking tray until cool enough to handle, then remove and discard the skin and cut the beetroot into wedges or slices.
  3. Meanwhile, cut the beetroot greens in to 5mm wide strips. Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelise, stir in the beetroot greens and cook until they wilt. Add the beetroot slices and continue cooking until heated through. Season with sea salt and pepper before serving.

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