Roasted Organic Beets and Sautéed Beet Greens


Prep Time: 10 Minutes, Cook Time: 1 Hour; Yields 4 Servings

Beets are great for metabolic disease, blood pressure, controlling blood sugar levels and internal purification.


1 bunch Organic beets with greens

1/4 cup Organic olive oil, divided

2 cloves Organic garlic, minced

2 tablespoons chopped Organic onion

Sea salt and pepper to taste

1 tablespoon Organic red wine vinegar (optional)


Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Recipe from:, contributed to MIHG2 by Karima Zanotti

Leave a Reply

Your email address will not be published. Required fields are marked *