Roasted Mixed Beets

I have truly fallen in love with beets.  They’re so earthy and delicious and when I got golden beets and hakeuri turnips in my co-op basket this week, I decided to augment it with a couple of red beets from the super market.

I have to tell you, the difference in the organic, farm fresh beets and the store bought is so evident, that if you think you hate beets and you’ve only had them from the supermarket or (God forbid!) canned – I implore you to try them organic and farm fresh.  And while this dish was delicious, it would have been so much better if I had gotten the red beets from the farm as well.

Here’s what I did:

1 bunch hakeuri turnips

1 bunch golden beets

2 bunches red beets

salt

pepper

balsamic vinegar

olive oil

5 cloves of garlic chopped

Preheat the oven to 400 degrees.  Trim the greens and tails from the beets (discard the tails and set the greens aside) and scrub the dirt off them. On a large, lipped baking sheet, put two pieces of foil, about 1.5 feet each, one horizontally, one vertically on top of one another.  Place the beets on the cross section of foil pieces, sprinkle with oil, salt and balsamic vinegar.  Wrap up the foil, enclosing the beets completely.

Cook for 45 minutes to an hour, depending on the size of the beets.  Remove from oven when you can put a fork through the largest one quite easily.

Meanwhile, trim the tough ends of the greens and soak in cool water to clean and fluff up if they’re a little wilted.  Drain and dry.  Heat a fairly large pan on med/high.  Add enough oil to coat the pan and then the garlic.  Saute for a minute or so and then add the greens.  Cook until wilted.

I served this in a large, shallow bowl, greens on the bottom, beets on top and the liquid from the foil and the pan poured over the top.

Delicious and really filling. Yum.Similar Posts:

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