Sauteed Beets and Greens

1. 1

   Preheat oven to 425F.

2. 2

   Wrap beets in 2 or 3 packets of foil; bake until slightly soft to the touch (squeeze packets to test), about 45 to 60 minutes.

3. 3

   Cool beets in packets, then rub off skins with paper towels (see page 73; use a paring knife for tough spots).

4. 4

   Cut beets into 1/2-inch wedges.

5. 5

   In a large skillet, heat oil over medium.

6. 6

   Add shallot; cook, stirring, until tender, 2 to 3 minutes.

7. 7

   Add beet greens; cook, stirring often, until wilted, about 3 minutes.

8. 8

   Add beets and rosemary.

9. 9

   Season with salt.

10. 10

    Cook, stirring, until beets are just heated through, 2 to 4 minutes.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.