The Beet Goes On--the table

Pat Duran


This recipe makes use of the whole beet. leaves, stems and beet.
Makes great side dishes--greens, stems and roasted beets. Enjoy!

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4 to 6


50 Min


20 Min


Stove Top


4 or 5 medium
beets with greens and stems
1/4 c
olive oil, divided
2 large
cloves garlic, minced
2 Tbsp
chopped onion
1 tsp
1 Tbsp
red wine vinegar
2 tsp
granulated sugar or honey
bleu cheese and mint leaves

Directions Step-By-Step

Heat oven to 350^. Wash beets real good, leaving the skins on , remove the greens(leaves)and stems ; leaving them about 2 inches long at the beet.Set the stemmed leaves aside. Place the beets in a small baking pan, and toss with 2 Tablespoons of the olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Peel beets when cooled slightly.
Add the garlic, onion,and chopped up beet stems and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens and stems are wilted and tender.
Season with salt and pepper. Serve the greens and diced stems as is and the roasted beets sliced in chunks with either red-wine vinegar, or butter and salt and pepper and crumbled bleu cheese and mint leaves,if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy