1 bunch beets with greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 Tbsp chopped onion (optional)
Salt and pepper to taste
1 Tbsp red wine vinegar (optional)
1. Preheat the oven to 350 degrees F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
**Alternatively, cook beets in the Instant Pot:
Place a rack in the bottom of a 6 Qt Instant Pot and add 1 cup water. Place beets on the rack in a single layer and cook according to the time chart depending on the beet diameters and desired doneness.
These chart timings produce soft beets that are easily pierced with a knife. For beets that are more crisp-tender, reduce cooking time by 5 minutes. Cook the beets on high pressure followed by a quick pressure release.
Very small beets (1.5” to 1.75” diameter) – 15 minutes
Small beets (2” diameter) – 20 minutes
Medium beets (2 1/4” diameter) – 25 minutes
Medium-large beets (2 1/2” diameter) – 30 minutes
Large beets (2 3/4” diameter) – 35 minutes
Extra Large beets (3” diameter) – 40 minutes
2. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
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