Roasted Beets and Beet Greens
I've only the before picture of the beets but aren't they pretty?
Trim the greens as shown and wrap each beet individually in foil. Bake an hour or so at 350. The time will vary depending on the size of your beets. Poke them with a knife and make sure they’re soft through.
When you unwrap them, you can easily pull the peel off, trim the root and greens ends off, then chop. Top with a bit of butter and salt. Yum!
Sort through the greens and take out any big tough ones. Wash carefully and cook the tender greens like chard, with some garlic and oil, letting them wilt. Served with a few wedges of lemon.
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