Roasted Beets with the Greens

INGREDIENTS

1 bunch beets with greens
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
2 Tbsp chopped onion
Sea salt and pepper to taste
1 Tbsp wine vinegar (optional)

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Wash the beets and greens thoroughly, leaving the skins on the roots (it is easier to peel them after roasting, if desired). Cut the greens off the roots, remove any thick stems, tear into 2 to 3 inch pieces, 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, until a knife can slide easily through the largest beet. Once the beets are cool enough to handle, peel if desired and slice.

When the roasted beets are almost done, heat the remaining 2 olive oil in a skillet over medium-low heat. Add the garlic and onion and cook until onion is translucent, about a minute. Add the greens to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. To serve, pile the greens on a plate and top with sliced roasted beets. Optional: drizzle with wine vinegar or add a bit of butter, salt, and pepper to the sliced beets.