Crispy sauteed beets with beet greens

3 or 4 beets, any type

2 T. butter 

1 T. olive oil

4 cloves garlic, minced

1 T balsamic vinegar

Few pinches red pepper flakes or ¼ t. tabasco to taste

Salt and pepper to taste

Feta cheese for garnishing

Trim greens from beets. Place beets in an oven-safe baking pan, add ¼ cup water, and cover tightly with foil. Roast at 400 degrees for about 45 minutes to an hour until they can be pierced easily with a fork. Remove from the oven and allow to cool. When cool, peel (the skins should slip off easily) and slice into ⅛” slices. 

Melt 2 tablespoons butter in a heavy skillet (cast iron is perfect). Add beet slices and saute until crisp on one side (about 10 minutes). Flip and saute the other side. Remove from pan and set aside. 

Rinse and roughly chop the greens. Add garlic to olive oil and saute briefly (about a minute). Add beet greens and toss to coat with oil. Saute about 2 to 3 minutes until wilted to your taste. Add balsamic vinegar and red pepper. Remove from heat, plate  and top with the beet slices. Sprinkle with feta cheese and enjoy!  

Sauteeing roasted beet slices

And here’s an easy, delicious sauce to add to your beet repertoire. Use liberally on cooked beets and/or beet greens. 

4 oz. goat cheese, softened

2 T. milk or half and half

1 t. dried or 1 T. fresh dill

Whisk or blend until smooth. Add more milk as necessary to make a pourable sauce. Stir in the dill. Drizzle over beets and greens