Roasted Beets and Sautéed Beet Greens May 15, 2008

Beet greens are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beet greens are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

Ingredients:

• 1 bunch baby beets with greens, rainbow beets if you can get them
• 2 tablespoons extra virgin olive oil, divided
• 2-3 cloves garlic, minced
• pinch of red pepper flakes
• 1/2 small onion, chopped
• 4-5 Cremini mushrooms, sliced or 1 small Portobello mushroom (de-gilled), cubed
• salt and pepper to taste

Tip: To peel garlic, smash the clove with the flat of your knife by pressing down with the heel of your palm. The skin will peel off in one piece.

Preparation:

1. Preheat the oven to 350 degrees.
2. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you plan to skin the beets after roasting, leave a bit of the top to hold onto.
3. Rinse greens, removing any large stems, and set aside.
4. Place the beets in a small baking dish (I used a meatloaf pan), and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. A paper towel helps to skin the beets quickly and protect your hand at the same time. Quarter the beets and return to the baking dish until ready to serve.
5. Cover, and bake for 30 to 45 minutes, or until a knife can slide easily through the largest beet.
6. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic, onion and red pepper flakes and cook until the onion is translucent.
7. Add the mushrooms to the skillet and cook until the mushrooms are softened.
8. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender.
9. Season with salt and pepper and serve.