Beets are not always a well loved vegetable, but when prepared correctly they are delicious! Beets with their greens are two for one deal as they can both be used. I'll show you how to cook beets and beet greens with a recipe for roasted beets and sauteed beet greens!
Wash the beets well. Cut the root tips off then cut the greens from the roots.
If your beets are big, cut them into smaller wedges. If they are small leave them whole or simply cut them in half.
Put them on a piece of tinfoil (lined with parchment paper if you prefer) on a sheet pan or in a cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper.
Close up the tinfoil and put the beets in the preheated oven for at least an hour.
After an hour check the roasting beets with a knife to see if they are tender. They may need to cook for up to 30 minutes longer.
Once the beets are fully cooked pull them out of the oven and open the foil to let them cool for a little while.
After they have cooled enough to handle, peel the beets with a paring knife.
Sauteed Beet Greens
In the meantime, cook the beet greens. Wash them well and roughly chop up the greens.
Heat a large skillet on medium heat and add the bacon or pancetta pieces.
Once the bacon starts to get a little crispy, add the beet greens to the pan. You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat.
Add a little salt and pepper and sauté until the greens start to soften just a bit.
Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.
Notes
Peeling the skin off roasted beets is simple when using a paring knife. They come off easily!