INGREDIENTS

  • 1 bunch of small to medium sized beets with tops
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp lemon juice

INSTRUCTIONS
STEP 1
Preheat oven to 400 degrees. Chop beet stems and leaves off of beetroots, reserve to side.
STEP 2
Using a vegetable peeler, remove skins from the beetroots.
STEP 3
Lightly coat beetroots in 1 tbsp of olive oil with ½ tsp salt and ¼ tsp black pepper. Lay out on baking pan and roast for 40 minutes or until tender.
STEP 4
Chop beet tops and stems into ½ in lengths, keeping stems and leaves separate.
STEP 5
Heat a sauté pan over medium heat and add 1tbsp olive oil to the pan. Sauté beet stems until tender, then add leaves and sauté until just wilted. Add ½ tsp salt and ¼ tsp black pepper. Remove from heat.
STEP 6
Mix in ½ tsp lemon juice if desired. 
STEP 7
Remove roasted beets from oven and allow to cool slightly.
STEP 8
Serve roasted beetroots and greens together for a delicious and hearty side dish!