Roasted Beets and Sauteed Beet Greens

Am I officially old when I start taking recipes from Prevention Magazine.  I received a year subscription though a Cravebox and I am really enjoying it.  I figure it is not too early to keep healthy right.

Anyway, until my late 30′s the only way I have eaten a beet is out of a can.  You know the kind, picked and sliced.  I did enjoy them growing up, but I must say I have never purchased them on my own!!

Once I moved South, I began to see roasted beets on menus.  They sure do look beautiful in all the different colors they come in.  Despite my apprehensions, I ordered some and fell in love.  Before this recipe, I had only roasted beets at home once, and I can remember is the stained cutting boards.

I came across this recipe in June issue of Prevention and it is so easy and delicious that I wanted to share with my readers, both young and old.  I love the fact that it uses the Beet greens which I never would have considered.  According to the magazine, if you eat the whole beet-greens and all- you get the most cancer fighting antioxidants.

I chose yellow beets, but the recipe shows multiple colors.

How do you like to eat your beets?

Trim 1 bunch med. beets with tops to one nice.  Wash and chop greens and stems.  Scrub beets and wrap tightly in heavy-duty foil.  Roast in a 400F oven until tender.  50 minutes.  Cool, peel, and cut into wedges.  Saute greens, stems and 2 tsp minced garlic in 1 Tbsp. oil in skillet over medium heat until tender, 6 minutes.  Season.  Top beets and greens with 2 Tbsp each pistachios and goat cheese.  Drizzle with balsamic vinegar.

I roasted the beets earlier in the afternoon and then assembled the rest at dinner.
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