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Oven-Roasted Beets With Wilted Greens


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  • 1/3 c. pine nuts (2 oz.)
  • 1 1/2 tsp. fennel seeds
  • 6 lb. medium beets with greens, trimmed and greens reserved
  • 1/3 c. mild olive oil
  • 1/3 c. extra-virgin olive oil
  • 3 tsp. fresh lemon juice
  • 2 tbsp. finely grated lemon zest
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 lb. Swiss chard, preferably red, trimmed of large ribs


Servings 8


Step 1

Preheat the oven to 350 degrees. Spread the pine nuts in a pan and toast in the oven for 5 minutes, or until golden. Set aside. Increase the temperature to 450 degrees. Using a spice grinder or a mortar and pestle, pulverize the fennel seeds. Place the beets in a single layer on one half of a large sheet of heavy-duty aluminum foil on a baking sheet. Fold the other half of the foil over the beets and crimp the edges to seal. Roast for 1 1/2 hours, or until tender when pierced. Open the foil carefully and let the beets cool slightly. Meanwhile, in a small bowl, combine the olive oils, lemon juice, lemon zest, ground fennel seeds, salt and pepper. In a large non-reactive saucepan, heat 1 tablespoon of the flavored oil over high heat. Add half the reserved beet greens and half the Swiss chard and cook until completely wilted, 2 to 3 minutes. Drain in a colander. Repeat the procedure with another 1 tablespoon of the flavored oil and the remaining beet greens and chard. Season the wilted greens with salt and pepper to taste. Line the sides of a large casserole with the greens. Peel the beets and cut in 1-inch cubes. In a large bowl, toss the beets with the remaining flavored oil. Mound the beets in the center of the casserole. Preheat the oven to 350 degrees. Cover the casserole and bake for about 15 minutes, or until the vegetables are heated through. Sprinkle the reserved pine nuts over the beets.

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