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.
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
This was an excellent way to prepare beets. I roasted the beets in the oven as instructed but with potatos and carrots as well, then tossed them with a tiny bit of olvie oil and feta. I also added mushrooms and green onions to the beet greens when I sauteed them. My children loved it. A+++ - 08 Jun 2007 (Review from Allrecipes US | Canada)