Beets come in an array of sizes and colors. There are a variety of ways to prepare and serve beets: roasting, grilling, boiling, and shredded raw. Today were focusing on roasted beets. The beets I bought had beautiful greens and we’re including a bonus recipe for sautéed beet stems and greens!
Purchase beets of a similar size for even cooking. Alternatively, cook similar size beets in separate packets. Beets also come in assorted colors, the familiar red beet, candy cane beets – red with white stripes and golden beets. They all taste relatively the same, use the assorted colors to add vibrancy to your dish.
Baby beets (teeny tiny bulbs) have delicious greens, just wash the greens and beets and serve with the bulb on. More mature beets have tender greens, just slice the stems away from the bulb and cook separately. Older beets the leaves are usually brown, tough and with holes and less appealing.
To clean, remove the stems and leaves from the bulb. Scrub the beet with a stiff vegetable bulb and remove the root end. You can either leave the top on or not.
Set up heavy duty aluminum foil on your countertop and brush with a little olive oil. Place the cleaned beets on foil, wrap tightly and roast until fork tender at 400 degrees F. The timing will depend on the size of the beets, small ones 45 minutes, medium 1 hour, larger a little longer. Be sure to package the beets for roasting according to size. Cool and peel.
Watch the Roasted Beets Video Here:
Sautéed Beet Greens
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- beet stems
- beet greens
- coarse salt, to taste
- freshly ground pepper, to taste
- Heat the oil in a skillet over medium-high heat and toss in the garlic, shallots, chopped stems, salt and pepper and cook for 5 minutes.
- Add ¼ cup cold water, greens, salt and pepper; cook until wilted.