Monday, July 26, 2010

Roasted Beets and Sauteed Beet Greens

1 large or 2 small oranges, jested and juiced
1 tablespoon balsamic vinegar
½ tablespoon honey
½ cup walnut, olive or grapeseed oil (or combination)

Wash beets, but leave on skin.

Place in foil and roast in oven: 400F for 45 minutes.

When you can handle beets (I usually rinse in cool water), peel off skin and slice into sticks.

Wash greens off and chop.

Put sesame oil in large fry pan; heat on medium; put in chopped onions and minced garlic.

Tear the beet greens into 2 to 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, or butter and salt and pepper.

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