This dish has a brilliant, frugal simplicity: roasted red or golden beets tossed in a frying pan with their own chopped green tops, olive oil, salt, pepper and balsamic vinegar.

Beth Dooley



  • Preheat oven to 350°. Remove the greens from the beets and discard the long, colored stems. Slice the greens thinly; set aside (you should have about 2 cups). Roast the whole beets on a baking sheet for 45 minutes to 1 hour or until tender. Peel and slice the beets when they are cool enough to handle.

  • In a large skillet, cook the greens in hot oil until barely wilted, a minute or so. Stir in the sliced beets; drizzle with vinegar and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

171 calories; 7 g total fat; 0 mg cholesterol; 471 mg sodium. 24 g carbohydrates; 4 g protein;