I know this is pretty controversial, but I love beets. And since I am trying to incorporate as many green leafy vegetables into my diet as possible, I figured it was high time to try out beet greens. I was totally amazed at how delicious this recipe was.
How to roast beets:
Heat the oven to 400°F and arrange a rack in the middle. Trim off the leaves and stems of the beets and the little tail. Rinse the beets. Wrap in aluminum foil (you can put 3 beets in a pouch) and place in the oven on a cookie sheet. Roast until tender and easily pierced with a knife, about 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
1/4 tsp red pepper flakes
In a skillet, heat oil over medium-high heat. Cook shallots (or onions) until tender, about 3 minutes. Add garlic and cook until fragrant and pale golden, about 1 minute. Stir in chopped beet greens, sprinkle with salt and red pepper flakes, and cook, stirring often, until tender crisp, about 3 minutes. Pour in orange juice (or apple juice concentrate) and stir. Add reserved beets and cook until just heated through and liquid has been absorbed, about 2 minutes. Serve warm or at room temperature (can be stored in the refridgerator for up to 3 days.)
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