Roasted Beets and Greens Sauté


  • 1 bunch beets with greens
  • 1/4 c. olive oil, divided
  • 2 garlic scapes minced
  • Salt and pepper to taste
  • 1 Tbsp. red wine vinegar (optional)
  • 2 Tbsp. chopped scallions (optional)
  • 2 Tbsp. chopped dill (optional)
  • Crumbled goat cheese or feta (optional)
  • 2 Tbsp. chopped scallions (optional)


Preheat the oven to 350 degrees. Wash the beets thoroughly. Remove root beard, but leave skin. Remove the greens and any large stems, rinse thoroughly, and set aside. Place the beets in a small roasting pan, and toss with 2 Tbsp. olive oil. Cover; then bake for 45-60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining olive oil in a skillet over medium-low heat. Add the scapes and scallions, and cook for a minute. Tear the beet greens into 2-3-inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as-is, and the roasted beets sliced with either red wine vinegar, butter, feta, fresh dill, or salt and pepper. Beets can be eaten as-is or served on top of a grain-based or leafy salad.