Makes 2 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
- 1 bunch of beets with greens attached
- 2 tablespoons olive oil, divided
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Chop the beet green tops off of the beets and save both the beetroots and the greens.
Roasting the Baby BeetsWash the baby beet roots. You don't have to remove any long stringy roots as these will come off with the skin after roasting.
Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.
Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done.
Once done, remove from heat and allow to cool a bit.
Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.
Braised Beet GreensSave this step until right before you are about to serve the meal, as it will go very quickly.
Wash the beet greens.
Heat a tablespoon of olive oil in a small frying pan.
Rip the greens into sections, discarding any large central stem or vein.
Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds.
Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly.
The greens are now ready to serve.
Serving: You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste, but I found them not to need any additional seasoning.