Type of dish: Side Dish

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tablespoons chopped onion or leek
salt and pepper to taste
1 Tablespoon red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you wish to peel the beets, it is easier to do so once they have been roasted. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 Tablespoons of olive oil.

Cover, and bake for 45 to 60 minutes, or until a knife can easily slide through the largest beet.

When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion or leek, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens are wilted and tender. Season the greens with salt and pepper and red wine vinegar, and the beets with salt and pepper, and butter, if desired.

Recipe courtesy of Gazy Brothers Farm