Photo credit: www.raisedonaroux.com
We know some of you may want to cringe at the thought of making beets – but don’t! They’re very easy and by roasting whole, the skin comes off easily. Plus you can cook the greens while you make the beets. There’s little reason to not try this, and beets are so good for you that you’ll be happy you did!
4 bunches baby beets
4 T Olive oil (divided)
3 springs of rosemary (optional)
Salt and pepper
- Preheat oven to 350 degrees
- Trim the beets, and place in glass dish. Coat them in 2 T of the olive oil, add rosemary sprigs and cover with foil. Roast until tender, about 40 minutes
- In the meantime, prepare the greens. Separate the leaves from the woody stems and tear into large pieces. Saute with 2 T of olive oil and the Fresh Lemon Saucey Sauce and season to taste with salt and pepper
- When the beets are done, remove from oven and slide of the skins with a paper towel while still warm. Chop into bmite-sized chunks and toss with beet greens.