Lemon Roasted Beets with Sauteed Beet Greens

We know some of you may want to cringe at the thought of making beets – but don’t! They’re very easy, and by roasting whole, the skin comes off easily. Plus, you can cook the greens while you make the beets. There’s little reason not to try this, and beets are so good for you that you’ll be happy you did!

Lemon Roasted Beets with Sauteed Beet Greens

Serves 8

Ingredients:

4 bunches baby beets

4 T Olive oil (divided)

3 springs of rosemary (optional)

Salt and pepper

2 T Fresh Lemon Sauce

Method:

1. Preheat oven to 350 degrees.

2. Trim the beets and place them in a glass dish.

3. Coat them in 2 T of the olive oil, add rosemary sprigs, and cover with foil. 

4. Roast until tender, about 40 minutes

5. In the meantime, prepare the greens. Separate the leaves from the woody stems and tear them into large pieces. Sauté with 2 T of olive oil and the Fresh Lemon Sauce and season to taste with salt and pepper.

6. When the beets are done, remove from the oven and slide off the skins with a paper towel while still warm. Chop into bite-sized chunks and toss with beet greens.