If you are looking for excellent and healthy side dish to your main dish, stop right here. The following is a recipe for a flavorful and filling side dish:
Sauté Greens and Roasted Beets
Serving size: Four
Five to Six (One bunch) medium colored red, orange, and gold beets with tops
Four Garlic Cloves
Four thyme or lemon sprigs
One Tbsp Olive Oil
One Tbsp Red Wine Vinegar (to taste)
Olive oil (to sprinkle)
Pepper and Salt (to taste)
Before Cooking Preparation
Preheat oven to 400 degrees.
Trim beets at both ends
Soak greens in a bowl of cold water until clean of any dirt (change water often until clean)
Scrub beets clean of dirt
Separate beets according to color
Make four one foot foil sheets. Stack two sheets atop of one another creating a packet. In one packet place the red beets, place the gold and orange beets in the other. To each packet add two sprigs of thyme or lemon and two garlic cloves, then sprinkle each with pepper, salt, and oil. Encase the beets by folding the sides of the foil around the beets.
Place your packets onto a baking sheet (rimmed).
Place the baking sheet into the oven and roast for one hour to one hour and fifteen minutes. Test the beets for tenderness by using a skewer, set aside for five minutes.
Using a large skillet, heat one tbsp of olive oil until hot. Then add your wet beet greens into the skillet. Use caution, as they may splatter the olive oil. Sprinkle with pepper and salt, then tossing constantly, cook for one to two minutes. Greens should be a bright colored green.
Add red wine vinegar to your green, tossing once more.
Slice the cooked beets thin and arrange them nicely onto plates. Use tongs and take the greens out of the pan (be sure leave liquid in the skillet) and add the greens to every plate. Sprinkle salt on each to taste.
saute greens, oil and vinegar