Roasted Beets and Sautéed Beet Greens

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.

Source: https://www.allrecipes.com/recipe/54484/roasted-beets-and-sauteed-beet-greens/

https://natashaskitchen.com/instant-pot-beets/

Roasted Beet, Goat Cheese, and Fennel Salad

For the salad:
2 large beets (1 pound)
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cup chopped walnuts, toasted
4 oz crumbled goat cheese (chevre)
2 Tbsp snipped fresh chives

For the lemon vinaigrette:
3 Tbsp lemon juice
1 Tbsp finely chopped shallot
1 1/2 tsp Dijon-style mustard
1/2 tsp finely shredded lemon peel
1/2 tsp honey
1/3 cup olive oil

1. To make vinaigrette: in a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Cover and set aside.
2. To make salad: Preheat oven to 400 degrees. Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
3. In a medium bowl, combine beets, 1/4 tsp salt, 1/4 tsp pepper and 3 Tbsp of the vinaigrette.
4. In another medium bowl, combine fennel, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbsp of the vinaigrette.
5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnets, fennel, goat cheese, and chives.

Source:  http://www.bhg.com/recipe/salads/roasted-beet-goat-cheese-and-fennel-salad/

Try #1 - July 18, 2015
This was good!  And the fennel didn't even taste like fennel... my favorite kind of fennel.  Just provided a nice crunch to the salad.  I used feta cheese with it.

Avocado and Beet Salad with Citrus Vinaigrette

6 medium red or golden beets
Salt and pepper
1 Tbsp red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp orange juice
Chervil sprigs
1/4 tsp chopped lemon zest
1/4 tsp chopped orange zest
2 firm ripe avocados

1. Preheat the oven to 400.
2. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly.  Roast the beets in the oven for about 45 minutes until cooked through.
3. When the beets are cooked, allow them to cool uncovered.  Peel and cut them into wedges.  Place them in a bowl and season generously with salt and pepper.  Add the red wine vinegar and 1 Tbsp of olive oil.  Toss gently.
4. Place the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.  Let macerate for 15 minutes.
5. Whisk in 3/4 cup oil and stir in the chopped chevril, lemon zest, and orange zest.  Taste for seasoning.
6. Cut the avocados in half lengthwise and remove the pits.  Leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices.  Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.  Season with salt and pepper.  Arrange the beets over the avocado slices and drizzle with the vinaigrette.  Garnish with a few chevril sprigs.

Source: Your Organic Kitchen

Spring Beet Soup

1 Tbsp extra-virgin olive oil or butter
1 medium onion, cut into thin crescents
1 clove garlic, minced
1 tsp sea salt
3 to 4 cups water
1 bunch spring beets, cut into large matchsticks (save the beet greens)
1 carrot, cut into large matchsticks
1/4 head cabbage, shredded
2 Tbsp freshly squeezed lemon juice
1 Tbsp tamari or shoyu (I omitted this)
1 Tbsp snipped fresh dill or 1 tsp dried, for garnish
1/4 cup sour cream, for garnish
Sliced radishes, for garnish (optional)

1. Heat oil in a 4-quart pot.  Add onion, garlic, and salt; saute until soft.  Add water, beets, carrots, and cabbage and bring to a boil.  Lower heat and simmer, covered, for 10 to 15 minutes, until vegetables are tender.
2. Meanwhile, wash beet greens, remove tough stems, and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3 to 5 minutes.  Serve at once, garnished with dill and sour cream.

Source: Feeding the Whole Family

Try #1 - April 21, 2013
This was great, and easier than borscht.  I pureed it for the 3 kids, and they all liked it too!  We used sliced radishes as well as the sour cream for garnish.