Roasted and Sautéed Beets

Ingredients

• 1 bunch beets with greens (about 3 large or 5 medium beets)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Separate beets from greens; reserve greens. Wash and dry beets, wrap tightly in aluminum foil and roast until fork-tender, about 1 hour. While the beets are roasting, wash and stem the greens (you only need to remove the large, tough stems). Remove beets from oven and allow to sit until cool enough to handle. Once cool, peel off skins with your fingers or a small knife. Cut into bite-size pieces. In a large sauté pan over medium heat, heat olive oil and butter. Add garlic; cook until tender, stirring frequently to prevent it from burning, 2-3 minutes. Add beets and beet greens; sauté, stirring occassionally, until greens are wilted. Season to taste with salt and pepper. Serve warm. Serves 4-6.

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