Sautéed Beet Greens with Roasted Beets

feastingnotfasting.com
Servings 4
These light, delicious sautéed beet greens are tossed in tangy vinegar and spices before being topped with roasted beets, crushed pistachios, and crumbles of goat cheese.
​Ingredients

• ▢3 beets with greens attached
• ▢1 Tbsp. olive oil or butter
• ▢1 tsp. minced garlic
• ▢1/4 cup chopped yellow onion
• ▢1 Tbsp. balsamic vinegar
• ▢1/4 tsp. salt
• ▢1/8 tsp. fresh cracked pepper
• ▢1/4 tsp. dry mustard
• ▢2 Tbsp. goat cheese (I used herbed goat cheese, feta works too)
• ▢2 Tbsp. roasted pistachios, lightly crushed

​

Preparation

• Preheat oven to 425° F (218° C).
• Cut greens off beets and set aside.
• Wash beets and scrub well to remove dirt. Wrap beets loosely in foil and place on a pan in the oven. Bake for 45 minutes to 1 hour until beets are soft and a knife can easily be inserted into the middle.
• Rinse greens and rip into 1" pieces, discarding the large middle stem. Set greens aside.
• Once beets have cooled enough to handle, rub skin off using a paper towel or kitchen towel. Cut beets into 1/2" wedges.
• During the last 10 minutes that the beets cook, sauté onion in oil or butter for 4-5 minutes over medium heat until softened and translucent. Add garlic and sauté 1-2 minutes longer. Add beet greens and cook for 4-5 minutes until wilted. Add sliced beets, balsamic vinegar, salt, pepper, and dry mustard. Toss to mix in.
• Place beets and greens in a serving dish and garnish with goat cheese crumbles and pistachios. Serve immediately.