Fresh beets and beet greens are packed with nutrients. Beets are rich in folate, fiber, nitric oxide, and antioxidants. They help improve blood flow and can help neutralize toxins and fight inflammation. Beet greens are packed with vitamin A, potassium, calcium, iron, and magnesium. Here is an easy and tasty recipe to make which will make your heart and the rest of your body happy!
ROASTED BEETS WITH SAUTEED BEET GREENS
1 bunch of beets with greens (about 1 1/2 pounds)
2 TBSP extra virgin olive oil
1/4 cup melted coconut oil
1 medium clove garlic, minced
2 TBSP fresh orange juice
I TBSP balsamic vinegar
1/4 tsp sea salt
Freshly ground pepper to taste
Preheat the oven to 400°. Cut the stems and leaves from the beet root and set aside.
Scrub the beet root with a vegetable brush and water until it is clean, and cut off any long "tail" ends.
Cut the beets in quarters, place in a bowl, and coat with the melted coconut oil.
Place the beets on a greased baking sheet and roast until tender (All ovens vary so the test of doneness is if a fork goes into the beet easily when pierced. If using a convection oven, the beets are done in about 20 minutes; if using a conventional oven it will be longer - 30 minutes or so.)
Allow the beets to cool when done.
Separate the beet leaves from the red stems, and coarsely chop the stems.
Rinse the leaves well, dry, and tear them into medium size pieces (about 4 cups).
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped stems and cook for about 2 minutes or until they have softened a bit.
Add the garlic, and cook, stirring for about 30 seconds then add the greens and cook, stirring for a few minutes.
Stir in the orange juice, balsamic vinegar, and cook until well mixed and heated through.
Season with salt and pepper. Serve the roasted beets on top of the beet green mixture. This dish can be served warm or at room temperature.
Chopped walnuts and crumbled blue cheese can be added to this dish right before serving if desired.
Beets can be diced when cooled and then added to the beet greens.