The Whole Beet and Nothing But the Beet

Roasted Beetroot with Sauteed Beet Greens

“…The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fozzilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.”

- Tom Robbins, Jitterbug Perfume

Tom Robbins, one of my all-time favourite writers, brings the lesson of the beet wonderfully alive in his novel Jitterbug Perfume. I love his imagination, his wordplay, and his unique appreciation of myth, humanity and vegetables. But, this is a blog for sharing recipes and not book reviews, so back to the beets.

I enjoy the whole beet and, when I am fortunate enough to get fresh whole beets, here is how I prepare them. One vegetable gives you two side dishes. Basically, the beetroots are roasted, which makes them sweeter and easier to peel, and the greens are sautéed. In the photographs here, I used both red and golden beets, because I was lucky enough to find them at a farmer’s market. Whatever their colour, beets are delicious, but I must admit having the two colours made for a more interesting plate.

Two Side Beets

Preheat oven to 350º F.

1 or 2 bunches of beets with greens (about 10-12 whole beets)

4 tbsp olive oil, divided into 2 tbsp and 2 tbsp

2 cloves garlic, minced

2 tbsp chopped onion

salt and pepper to taste

1 tbsp red wine vinegar or 2 tbsp melted butter

Slice the beet greens

Wash the roots and the greens of the beets thoroughly. Remove the greens and give them another rinse. Remove any large stems, tear the leaves or cut them into strips, and set them aside. Do not peel or cut the beetroots; leave them whole.

Toss beets in olive oil before roasting

In a baking dish or roaster, place the beetroots and toss them with 2 tbsp of olive oil. Use more olive oil, if needed, to cover all the beetroots. Cover the dish with foil and bake for 45 to 60 minutes, or until you can easily cut through the largest beet. Remove from oven and let cool slightly. If you want, you can peel the beetroots now.

Peel beets, if desired, after roasting

Beet greens cooked until tender

When the roasted beets are almost done, heat the remaining 2 tbsp of olive oil in a frying pan over medium-low heat. Add the garlic and onion and sauté for a minute or two. Add the greens. Cook, stirring frequently, until the greens are wilted and tender. Season the greens with salt and pepper.

To serve: Place the greens on a platter. Cut the beetroots into slices or wedges and arrange on the greens. Drizzle the beets with red wine vinegar or butter. Serve immediately.

Printable Recipe for Two Side Beets