This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
I am AMAZED. I tried this recipe because I felt stuck in a vegetable rut. I wanted a veggie we don't eat often. I was wary because hubby doesn't like beets and I don't care for greens. But I tried it and it is SENSATIONAL. Hubby loved it, I loved it. The greens were the surprise hit. And felt great getting two veggies out of one. I added butter and a bit more oil because it didn't seem like enough. This was a mistake as my greens turned out a bit too oily/buttery. Perfect as is. THANKS!
Read MoreReally delicious. I was afraid of the greens because greens often taste bitter to me, but I couldn't get enough of them once they were on my plate. My beets took longer than an hour to cook (I wanted them very well done). The beets didn't taste as delicious as I've had in restaurants.
Read MoreI am AMAZED. I tried this recipe because I felt stuck in a vegetable rut. I wanted a veggie we don't eat often. I was wary because hubby doesn't like beets and I don't care for greens. But I tried it and it is SENSATIONAL. Hubby loved it, I loved it. The greens were the surprise hit. And felt great getting two veggies out of one. I added butter and a bit more oil because it didn't seem like enough. This was a mistake as my greens turned out a bit too oily/buttery. Perfect as is. THANKS!
I saw beets at the Farmers Market and bought them. I found this recipe and tried it due to the positive reviews! I can only say that the roasted beets are absolutely delicious. I have made this recipe twice now. Roasting time for beets definitely depends on the size. For those who have never tried fresh beets...give them a try! Well worth the roasting time!
Excellent recipe(s). I've made them several times, and we enjoy them immensely. Note that the time given to bake or roast the beets is an approximation--how long you cook them in actuality depends upon the size and age of the beets, as well as the vagaries of each particular oven. When I'm using baby beets, the time is slightly less than one hour; at this time of year (fall), I'm using older. larger beets, so I'll figure this in, and cook them for up to an hour and a half. Oh, yeah--tobasco is tasty on the cooked greens, too.
simple and delicious. I was generous with the garlic and onion and went light on the oil--got a great flavor. also, used 1 bunch yellow beets and 1 bunch red for a variety. like other people have said, the beets will take an hour to cook, maybe longer.
Saw recipe went out and got beets. I have been doing both steamed for years. This was great. I don't know why they don't sell beet greens like, chard,spinach or other greens. they are best, better than spinach..
This recipe gets an excellent review from me for several reasons. It has relitively few ingredients, which I love. It is simple, which I love. And, I got to eat beets, which I have never had fresh. I have only had pickled before and hated them. I topped my beets with butter salt and pepper.
I had never been a huge fan of beets, but we grew some this year and I used this recipe- WOW they were awesome!! Have made many times already. Thanks!!
Really delicious. I was afraid of the greens because greens often taste bitter to me, but I couldn't get enough of them once they were on my plate. My beets took longer than an hour to cook (I wanted them very well done). The beets didn't taste as delicious as I've had in restaurants.
Delicious idea using the whole beet. Beets are moist and tasty, the greens are flavorful (similar to swiss chard) and add color. This is a great basic recipie.
At this time of year when you are trying to keep the kitchen cool, first boil the beets until tender or until a knife inserted into the largest beat slips in easily. When done run under cool water and you can peel skin off easily. Refill the pot you used and steam the greens just till tender (5 to 8 minutes). Mix all and then dress with remaining ingredients. Easy, healthy and very good. I've been doing beets this way for years. You can also skip the ingredients shown, except for sliced onions and top with greek garlic and yogurt sauce. (strain yogurt for 30 minutes with 2 tablespoons of grated cucumber, skin on,and 1 or 2 large garlic cloves, mix all and use on steamed beats.) If you make extra sauce you can use it on other veggies, grilled eggplant, grilled zucchini, etc.
This is a regular menu item in our house, we LOVE it. However, there is one small addition we make that we believe is KEY: toasted, chopped pecans. Sprinkled on top at the end. It rounds out the flavors and texture perfectly. Seriously folks, add the pecans. We serve it on olive oil and garlic couscous (NearEast brand). SOOO YUMMY. Quinoa works too, but isn't as flavorful and takes longer. Tips: Make sure to cover the beets or they take twice as long to cook; we use foil over our pyrex dish. Double this recipe for 2 adults and a bit of leftovers. Add more garlic/onions depending on your tastes. HIGHLY recommended even for the beet-resistant.
The flavors of the earth come together in this dish. I roasted my beets with a little balsamic vinegar and rosemary and served with a dijon-yogurt sauce. Yum!
This was the first time I've ever cooked a green other than spinach. Wow! Really really liked it. The garlic bits ended up being extremely pretty pink accents in the midst of the dark green leaves which was also an unexpected visual treat. I also cut up the beets and tossed them with a bit of feta cheese, white balsamic vinegar and the oil they were baked in (as the recipe suggests). WOW. That was amazing. Will definitely be doing this again. BTW, roasting with the skins on - thank god for that tip. A few months ago I tried to peel them first. Totally bad idea. This method is terrific.
Nice! I made just the greens portion of this recipe (used the beets in a different one). Sauteed then tossed with feta. Nice side dish. Can't wait to try the beets next time :)
I tried microwaving the beets after rubbing with olive oil, they came out just as good as roasting in the oven, but in a quarter of the time!
We love fresh beets, so this worked great for us. I prefer roasting them over boiling them, and the skins were so easy to remove afterwards! After I removed the skins and cut up the beets, I added half of a large sweet onion, uncooked and chopped. I also mixed two tablespoons of honey with two tablespoons of red wine vinegar, added a dash each of fresh ground salt and pepper, and mixed it into my beet and onion mixture.
I roast my beets all the time, but if you wash them really well before you bake them, you can eat the skins. They are so yummy.
I feel like a Beet Star!!! Like so many others, I've never cooked a beet in my life, and had always heard one could eat the greens but had no clue what to do with them. I am SO happy I tried this - I LOVE both my gorgeous, delicious roasted beets and my sauteet (heavy on the garlic ;) ;) ;) greens. I love when a recipe can make my normal feeling of kitchen geekiness turn into a feeling of genuine pride :)
Great recipe! I put onions and baby carrots in the dish with the beets, covered with aluminum foil baked for 55min. and it turned out PERFECT!! As for the greens, Might i suggest using Coconut Oil in place of olive oil!! It is amazingly healthy and it alters the flavor in such a good way! i even still put minced garlic in with the greens sauteed in the coconut oil and it was a big hit! My 6 year old couldnt get enough!! =D i will definitely be making this again!
Love that this is one of the few beets recipes I've seen which uses the tops too! Roasted beets per the recipe - they came out perfectly. Diced while warm and tossed with toasted almonds and marinated mozzarella cheese. Delicious! For the greens, to make it a heartier side dish, sauteed mushrooms and sliced chicken sausage separately and set aside. Then cooked garlic with diced bell peppers (no onion on hand). Added beet greens and cooked until wilted. Mixed mushrooms/sausage back in until heated through, seasoned with salt/pepper and drizzled red wine vinegar to finish. Lots of room for creativity with this recipe!
I was feeling adventurous wanting to try a new vegetable when I came upon this recipe. I followed the recipe excactly but did find that my beets took 1 and 1/2 hours to become tender. So figure in this extra time if your beets are on the large size as mine were. What was most surprising to me was the flavour or the greens. Delicious! I seasoned them with salt and pepper and doused with red wine vinegar. Beets are high in iron, fibre and vitamin C so you can fuel your body and delight your taste buds at the same time with this tasty side dish.
this is fabulous. i use the roasted beets in a salad with goat cheese and a sweet thyme-honey vinagrette...with the greens as a side...yummy!
Delicious both ways. One tip: put on some gloves before the peeling and dicing commences!
This is a fantastic recipe as is. I do like to change it up a little by using 1 tablespoon of balsamic vinegar instead of red wine vinegar and toss with either gorgonzola or goat cheese crumbles once everything is assembled. A wonderful autumn dish!
I love this recipe with feta and some toasted walnuts! I use balsamic vinegar instead of red wine vinegar.
So simple, yet so delicious! I've just recently re-discovered beets , and this is definitely a recipe that makes me like them even more. I substituted the onions with shallots and I used high quality balsamic vinegar because it just beautifully emphasizes the delicate sweetness of beets. Thanks for sharing!
Thanks for the great idea!! My first year with homegrown beets in the garden and I almost threw out one of the best parts! Thankfully I discovered this recipe before the greens were discarded. I also love onions and felt a small diced onion was the perfect addition. I will make this again and again.
My fiancée is from Mississippi and he made basically this recipe from heart. We used two over large beets with greens grown in the garden. We sautéed the greens with no oil and one single slice of bacon. Honestly, I think one slice of bacon vs all the oil in this recipe might be better, plus it adds an amazing amount of flavor. It you want to be really authentic, use green chile vinegar. The vinegar really brings out the flavor just try it.
I was wary of beet greens but this recipe was delicious. As some have mentioned, it was heavy on the oil. I will definitely cut back on both the oil for roasting and the oil for the greens. We omitted the onion and felt it was fine without. I don't know what is standard size for a bunch of beets but the bunches at the store were sold with 4 baby beets - this would not have made 4 servings. 2 at best. Just something to keep in mind if you're looking to feed a lot of people.
I'm really only reviewing the sauteed beet greens because I did not roast the beets. I added a handful of almond slivers and a little sugar to this recipe and I have to report that my 6-year old LOVED it. I used lemon juice instead of vinegar and left out the pepper. I was also generous with the onions and only used one garlic clove. We love beets and this was my first time ever making beet greens.
Easy and tasty! I forgot how much I liked beets. The greens were really good-I had never had them before. Make sure you cook them all the way though, because the ones that didn't get cooked as long were slightly bitter.
My favorite way to prepare beets. I usually leave out the onions, only because I'm constantly forgetting to get them. But this is always a hit at dinner parties. Looks more difficult than they really are!
I have never had beets that I enjoyed eating because they taste like dirt. With that being said I loved loved these as did DH who has the same problem with them that I do. Seems roasting gives them a very nice sweet flavor and they taste sooo good. I served mine sliced up and put on top of the greens which were also a very pleasent surpise. I used raspberry balsamic to top ours and they were wonderful!
Turned out great. Only difference instead of olive oil and used Italian dressing on the roasted beets. Also added a few crush pepper flakes to the greens.
Tried this last night on my first-ever homegrown beets and my first time ever cooking beets. This was simple and perfect. I ended up sprinkling the beets with a little salt, fresh parsley & lemon and also added fresh ginger to the saute. Nice, fresh and easy! My husband loved both dishes, so thanks for helping me make him eat his vegetables!
awesome!! i actually already had the beets boiling and wanted to try to use the greens as i've never cooked them before. can't believe i've been throwing them out all these years!! i thought the red wine vinegar was weird but now i think that was the best part!!! ate the greens alone and they were phenomenal!!! reminded me of something between swiss chard and polish cooked cabbage (because of the onions and vinegar). rock solid!!! wish i could just buy the beet greens by themselves now!! :)
Tip: after the beets have roasted, wipe them with a dry paper towel and the skins come right off. This recipe is wonderful. Very healthy, very good, and smells wonderful while it's roasting.
Thank you for a successful first try at cooking beets! The only reason I didn't give this 5 stars is because it was a bit heavy on the oil. I used cooking spray on the roasting dish and a little directly on the beets (no additional oil required). For the beet greens, less than 1 T of oil and the addition of a tip of water when needed made the greens delicious. I will DEFINITELY make this again!
Made it as is and was very good! Served with a little balsamic drizzled on the side too. Very tasty!
Followed directions to a T. Did not like. Maybe I just don't like beets? Either way a no go in my house. Sauteed greens were ok.
This was a great way to cook our beets! Hubby is allergic to garlic, so I had to improvise. I used fresh-ground pepper and porcini sea salt to season both parts while cooking. When they were done with their respective cooking methods, I combined them in one bowl and drizzled them with reduced balsamic vinegar, and tossed to coat. We couldn't get enough!
Loved the savory combination of this recipe. I would use a veg. peeler for the beets before roasting them. I did not find them easy to de-skin once they were cooked.
I roasted it 1.25 hours but it was still a little too crunchy. Peeling it after roasting in oil wasn't such a good idea considering how slippery it was :/ The flavors were pretty good. I didn't have red wine vinegar, so I just used red wine vinaigrette right across the board. I think in the future I'll steam it long enough to be able to peel it, then cover and roast it.
Loved this! This is even good cold. And what a great way of cooking them even if you want to pickle and can the beets after. It's better than the messy red beet water from boiling.
Delicious greens so simply prepared; omitted the vinegar--unnecessary. My sisters and I enjoyed it very much.
maybe i should not rate this. i hate beets. after receiving beets in our bag at csa i had to check this out. i used elephant garlic instead of the regular. i also added chopped red potatos and carrots. it was pretty durn good i tried the beets...barely. they were tolerable but the beet greens were excellent!
Excellent recipe. This is one that we have used again and again at our house. I chop up the beets and store them in the fridge, and use them on top of salads or just as a healthy side dish over the course of a week.
I love this recipe for my fresh beets for the garden. So very simple with loads of flavor!
I wasn't super fond of the greens, but this is an easy and delish way to make beets. I didn't see any need to skin the beets. If you've never given beets a chance, you've gotta try these!
Roasted beats were ok but lacked flavor. I did not like the sauteed beet greens.
Perfect as is. I converted at least 2 non-beet eaters with this recipe. Raves from my kids too. Full of flavor. I did not include the red wine vinegar and instead kept to salt and pepper option. We had with grilled steak. Light enough for a summer side dish. Delicious!
SO delicious! I wasn't sure if I really liked beets so I bought some at the farmers market (I was getting tired of the standard 5 veggies we always eat). Found this recipe and saw the great reviews so I tried it - and they are great! It worked out well because I liked the beets and my husband liked the greens. My 2 year old actually ate some of the beets as well! I had to cook my beets for over an hour to get them soft enough though so give yourself plenty of time. It just depends on how big they are I guess.
Fabulous! I had some Golden Beets from the Farmers market and wanted a recipe that wouldn't cover up the fresh flavor of the beets. This was it! I cooked them in a Dutch oven with the olive oil. They came out tender, slightly browned, and very flavorful. I served them on top of the sauteed greens. For the greens, my changes were that I used 1/2 c of onion, and Balsamic vinegar instead of red wine for more flavor, then cooked them a little long than stated. I served with baked chicken. It was just delicious and will be made again and again. Thank you!
I've been making efforts to convert myself from meat and taters to someone eating more balanced. This recipe is one of those vegetable dishes that make me wonder why I wanted just meat and taters! This is very tasty and fairly easy to prepare.
This was delicious exactly as is! Only changes I might make (tho not necessary) would be to maybe mix the greens with spinach and sprinkle Gorgonzola cheese on top.
Wow, what a great side dish! I enjoy beets but have only had them cold on top of my salad. Per other's suggestions, I sauteed some shitake mushrooms along with the greens. Mixed both the beets and greens together then added a generous sprinkle of feta. I didn't add any additional butter or vinegar. It came out great. At first glance my boyfriend was going to pass this up but then he went back for seconds.
I love this recipe!! I bought beets for the first time at a farmers market and wanted a recipe that used the entire beet. I never make salads, but I want to make this one once a week. The beets are sweet and the greens are garlic-y and with the vinegar it all comes together really well!
Yum, we loved these. My kids even ate the beets and greens. I used spray olive oil on the beets. I had a hard time peeling them after they were cooked, they were so hot and hard to handle. For the greens I didnt use the oil. I had made bacon this morn. dumped out the grease but saved the pan with all the stuck bits, I sauteed the onion in it then added the greens. Fabulous.
Overall, good. I sautéed the greens using rosemary olive oil. I added carrots into the roasting beets and then, at the end, threw them all into the sautéed greens with balsamic vinegar. This left a nice combination of sweet (from the beets) and acid (from the vinegar). I'd make it again.
I've roasted beets once before with great success. Today I steamed them since my summertime main dish didn't require an hour of oven time, and they turned out just as well. But these greens were bit-ter! I have never liked greens too much, and gave these a try, but not again. Yuck. I did add pine nuts to the saute pan, and they added a nice flavor, as well as some good fat/protein. The pine nuts, roasted beets, and vinegar get 4 stars, and the greens 0.
Really good recipe. I made it exactly as depicted and it was a wonderful side dish.
Went looking for a recipe when because I simply couldn't imagine throwing away the gorgeous greens on the organic beets - but I had no idea what. This recipe was perfect. Absolutely loved the greens especially.
Thank you for this simple and delicious recipe! It's great to have tips on how to take full advantage of nature's goodness.
These were great. There weren't a lot of beet greens with the beets I bought earlier in the week, but I'll be sure to look for some with lots of greens next time! My beets took an hour- I also roasted some sweet potatoes and red onion wedges with them.
My family really enjoyed this recipe; the beets have such a delicious flavor and texture when roasted! The greens needed to cook a bit longer though- we like them like our chard or spinach, a bit soggy.
I have made this several times and have been wanting to review it because it is so easy and delicious. The first time I made it my family wanted again the next night. We are true beet lovers because of this recipe. Thanks!
So delicious! I have never had beet greens before and these were so good! The sweet beets compliment the slightly bitter greens. Added some goat cheese, toasted pecans and a drizzle of balsamic on top.
Beets are one of my favorites and I like this simple method of preparation. Most of all, I like beet greens as a stand alone side dish. They are good raw in salads and I will also make them with (the usual) Eastern Indian seasonings.
This is really good. I thought the only way beets were good was if they were pickled. I followed the recipe exactly and they turned out great.
I used beets out of my own garden, and I also added Yukon Gold potatoes I grew. To the saute I added mushrooms and it turned out super yummy. Thank you for the recipe. I will be making this again soon.
Delicious. I took the advice of another reviewer and combined the greens to the cooked beets then added feta cheese. The cheese looks beautiful against the bright red. It was delicious.
Yum. My husband hates beets and I have never had them fresh. Decided to give this a shot and...YUM! Even my two year old ate the beets and the greens and loved them. Great recipe...thanks!
These are wonderful! The first time I did just as the recipe says. The second time I cut the beets into small chunks, and sauted them with the greens and such. They were on the crunchy side, which was a nice texture change. We'll be doing these often, as we grow beets and love using all of the plant.
Awesome recipe. I had to cook my red beets for longer than expected. Convection oven roast for at least an hour, before I felt they were soft enough. Incredible flavour, and I felt like a real gourmet serving them up on the greens. My greens ended up a bit oily, so I would take it easy on the olive oil. Butter on my beets. Thanks for the recipe.
Did just the beets - not the greens. Really turned out sweet and yummy. Slice and put on spinach salad with feta. A great way to get some additional vitamins and iron.
I've never made (or eaten) fresh beets before. I thought they were great! I'd make this a again.
This is a fantastic recipe - the beet greens are a wonderful addition to any meal.
This was the FIRST time I ever tried beets. We all loved this recipe - my four kids (2-7) loved them and had several servings!! I added some roasted potatoes, peppers, carrots & onions. I used 2 pans - one for the beets and one for the other veggies!! Very Good!!
This was a great way to use the whole beet! And it tastes delicious. All members of the family (even those not huge beet fans) love this dish.
I have made this twice and they came out stupendous. I love the sweetness of the roasted beets and now found something to do with the greens. I used to throw them out all the time but no more!!
I used a black raspberry vinegar on the greens and they were delicious. I've made this twice now and we loved it both times.
This was a big hit at a cook-out we had. Before serving - I put the greens in the bottom of my dish and placed the roasted beets on top. Splashed with a little cider vinegar and it was awesome! So easy to make!
i saw this recipe last year, and when i went to a farmers market this weekend, i specifically got beets to make this. my boyfriend gave it rave reviews. neither of us had ever had beets this way, nor the greens. i followed the recipe as written. the beets came out very sweet.
Very good! I made it as is and served with a splash of red wine vinegar. The greens were delicious, and the beets had an incredibly earthy flavor, nicely offset by the vinegar.
I finally know what to do with those beet greens! They were very tasty with this recipe. I used the stems too and thought they added a nice crunch. I added a squeeze of lemon juice following another review and it was perfect. From now on I won't be letting those greens go to waste!
I was trying to get out of the family veggie rut of salad, broc or cauliflower. I used baby beets. Liked the greens and the vinegar too. I'm still not a huge beet fan, but it was a nice change.
