About this recipe:This is a great way to use every part of the fresh beetroot you buy at the farmers' market or get delivered in your organic veg box.
1 bunch beetroot with greens
4 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 red onion, chopped
salt and freshly ground black pepper to taste
1 tablespoon red wine vinegar (optional)
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas mark 4. Wash the beetroot thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside.
Place the beetroot in a small baking dish or roasting tin, and toss with 2 tablespoons of olive oil. (If you wish to peel the beetroot, it is easier to do so once they have been roasted.) Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beetroot.
When the roasted beetroot are almost done, heat the remaining 2 tablespoons olive oil in a frying pan over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beetroot greens into pieces, and add them to the frying pan. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beetroot sliced with either red wine vinegar, or butter and salt and pepper.
I love this recipe for the beets (did not cook the greens, so can't comment on that). I added the red wine vinegar and the olive oil together and drizzled over the sliced beets along with a little sea salt before baking covered in the oven. I did extend the cook time by an extra 10 minutes. These are so delicious, and I just love the colour, flavor and texture. - 16 Feb 2010
Great idea for using the greens too, thanks for including them. I don't mind the larger stems, and included them (cut into bite-sized pieces into the pan with the garlic and onion) for a bit of 'crunch' with the wilted greens and soft beetroot. - 23 Aug 2014