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!

★★★★★ 2 votes
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

How to Make The Beet Goes On--the table


  • 1Heat 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.
  • 2Add 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.
  • 3Season 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.

Printable Recipe Card

About The Beet Goes On--the table

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