It’s beet time. There are many things to do with beets, many ways to eat them, ranging from raw in salad to cooked into a cake. This is an easy way that uses the entire bunch – beet, stems, and leaves. And have the benefit of being delicious.
Beets Roasted with Their Own Greens
- 1 bunch beets
- 2 tsp mustard seed (brown, yellow, or a combination)
- 2-3 tsp extra virgin olive oil (enough to coat the vegetables but not so much as to soak them)
- kosher salt and ground pepper to taste
Cut the greens off the beets close to the tops of the beets. Cut the greens and stems into large bites. Wash well. Beet greens tend to be sandy, it might take several rinses of water. Dry well (a salad spinner is great for this.) Trim the tops and bottoms off the beets then peel the beets. Cut the beets into bite sized pieces. Toss the beets, the greens, and the stems with the oil, mustard seed, salt, and pepper. Put on a cookie sheet or baking dish. It should be spread out in a single layer, not stacked up. Bake at 425, stirring every 5-10 minutes, for about 45 minutes until the beets are tender to the fork. If the greens start to burn, turn the heat down by 25 degrees and stir more often. Eat hot, eat room temperature, eat cold. Toss over green salad, eat by itself, enjoy.