Roasted Beets & Sautéed Beet Stems
Nothing beats a farmer’s market vegetable haul! One of our favorite veggies to buy fresh is beets. While there are endless beet recipes - from shredded beet slaw to pureed beet dip - our go-to is good old fashioned roasted beets and sautéed beet stems.
- Olive oil
- Salt and pepper
- Preheat over to 425.
- Cut off the stems (set aside for the sautéed beet stems!) and rinse the beets to remove any dirt (leave skin on).
- Drizzle the beets with olive oil, then wrap each beet individually with tin foil (wrap tin foil all the way around so you can't see the beet anymore). Put on sheet pan and put into oven for at least 45 minutes (45 minutes for medium beets, 1 hour for larger beets). Err on the side of leaving them in for longer; a softer beet is much more enjoyable than one that's undercooked / too firm! It's hard to overcook them so better to leave them in for too long.
- Remove from oven and let cool. Unwrap the beets, then run them under running water and use your fingers to peel off the skin. If beets are cooked all the way, the skin should easily slide right off with your fingers.
- Chop and enjoy!
Sautéed Beet Stems
Sautéed beet stems is a great way to use the entire beet (no more waste!). They taste very similar to sautéed spinach, and with just a few simple ingredients and steps you can transform these compost-bound greens into a tasty side dish!
- Heat sauté pan coated with olive oil
- Keep on medium heat, add the beet greens
- Toss until greens are wilted (5-8 minutes)
- Season to taste with salt and pepper