Roasted Beets with Sautéed Greens

Ingredients

• 3 large beets (or twice as many small beets)
• Olive oil
• Kosher salt
• Ground black pepper

To Prepare

1. Heat the oven to 425 degrees F / 220 degrees C.
2. Chop the tops off the beets, leaving about 1 inch of green on the bulb. Remove the tail-like root end of the beet and discard.
3. Roughly chop the green beet tops along with the red stems, set aside.
4. Cut each beet into about eight sections as you would cut an apple for pie, leaving a little green on the top of each wedge.
   1. Put the beets on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well.
5. Roast until soft and well caramelized, about 1 hour, depending on the size of the beets (small beets will cook faster).
   1. Just before the beetroots are done, heat a little more olive oil in a sauté pan.
   2. Sauté chopped greens until tender, about 5 minutes. Season with salt and pepper. Serve tossed with the roasted beets.