You are here

Roasted Beets And Sautéed Beet Greens


  • 1 bunch Beets, with greens attached
  • 1/4 cup Olive Oil
  • 4 tbsp Chopped Onion
  • 2 tbsp Minced Garlic
  • 1 tbsp Pesto
  • 2 tbsp Balsamic Wine Vinegar
  • Salt and Pepper to taste



  1. Preheat the Oven to 350.  Wash the Beets, leaving the skins on, and remove the greens by cutting them off at the base of the beet (leaving just a little bit of stem above the top of the beet).
  2. Wash the greens and set aside.  Place the beets in an aluminum foil pouch and drizzle half of the olive oil around the beets.
  3. Seal the pouch, set on flat roasting pan, and set inside oven to roast.  The beets will be done when you can slice through the largest beet with a knife easily (about 1-1/2 hours). You can serve the beets with skin on (they become very tender) or you can remove the skin (kind of messy and uncalled for).
  4. When the roasted beets are almost done, heat the remaining olive oil in skillet over medium low heat. Add the garlic , pesto, and onions, and cook for about 1 minute.
  5. Tear the greens into small 2-3 inch strips (you can cut them if you find this easier) and add them to skillet.
  6. Add the Balsamic Wine Vinegar , cover the greens, and cook until wilted and tender. (This happens very fast so watch them). 
  7. Serve as two separate dishes - the greens and the beets.  The greens can be salted and peppered, served with butter, or just left alone, depending on taste.  The greens are also excellent when paired with sauteed shitake mushrooms.
Preparation Time: 
Cook Time: