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Roasted Beets with Sautéed Beet Greens
Roasted Beets with Sautéed Beet Greens
Preheat oven to 350 degrees Fahrenheit. Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside. Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes or until tender. Serve with red wine vinegar or butter and salt and pepper. For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.
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Garlic Roasted Zucchini
Garlic Roasted Zucchini
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil. Spread the zucchini out onto a foil or silicone-lined roasting pan, skin side down. Sprinkle with salt. Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.) Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
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Roasted Beets with Lemon Vinaigrette
Roasted Beets with Lemon Vinaigrette
Spray a baking dish with nonstick cooking spray. Place the beets in the dish and cover tightly with foil. Bake the beets for about 1 hour or until tender when pierced with a fork or thin knife. Remove from oven and allow to cool to the touch. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper for the dressing. When the beets are cool enough to handle, peel and slice the beets, arranging the slices on a platter. Drizzle with vinaigrette and garnish with parsley.
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