Roasted Beets and Greens

By devogirl

Yields: 4 servings
Prep Time: 20 minutes Cook Time: 1 hour 30 minutes

Ingredients

• 1 bunch beets with their greens
• 1 onion, sliced
• 4 garlic cloves, minced
• 5 ounces baby spinach
• 1 tablespoon red wine vinegar
• 2 teaspoons maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation

Step 1

1. Preheat oven to 350ºF.
2. Wash the beets thoroughly, leaving the skins on and removing the greens. Rinse the greens, removing any large stems and set aside.
3. Wrap each beet in tinfoil and place them on a baking sheet. Bake for 1 hour, or until tender. (I poke mine with a sharp knife to check for tenderness.) Remove from the oven and let sit until cool enough to handle.
4. Remove the skin from the beets and cut into 1-inch cubes. Set aside.
5. In a skillet over medium-high heat, sauté the onion and garlic in a small amount of water. Add beet greens and spinach and cook until wilted and tender.
6. Place the beet cubes and cooked greens in a serving bowl and toss well with the red vinegar, maple syrup, salt, and pepper. Serve Warm.