Ingredients and Weight:
- 2 pounds beets, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch beet greens, washed and chopped
- 1/2 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine beets, olive oil, thyme, salt, and black pepper. Toss to coat.
- Spread beets on a baking sheet and roast for 30-35 minutes, or until tender.
- While beets are roasting, heat butter in a large skillet over medium heat.
- Add beet greens and cook for 5-7 minutes, or until wilted.
- Stir in garlic powder and onion powder and cook for 1 minute more.
Nutritional Information:
- Calories: 120 per serving (1/8 of recipe)
- Fat: 5 grams
- Carbohydrates: 20 grams
- Protein: 2 grams
- Fiber: 5 grams
Dish Characteristics:
- Vibrant and colorful
- Earthy and sweet flavor
- Nutritious and packed with vitamins and minerals
User Comments:
- "The beets were so tender and flavorful, and the beet greens added a nice earthy balance."
- "This dish was surprisingly easy to make and looked like it came from a high-end restaurant."
- "The combination of roasted and sauteed vegetables was perfect, and the thyme and garlic added a delicious complexity."
Special Precautions and Tips:
- Be sure to peel the beets before roasting to remove the bitter outer skin.
- If you don't have fresh beet greens, you can substitute spinach or arugula.
- Roast the beets until they are tender but still slightly firm. Over-roasting can make them mushy.
- Serve the dish warm with a side of crusty bread or your favorite protein.
