Cooking . . . It's a Family Thing!

Went to the Wilson Farmer's Market this morning and bought, among other things, some fresh beets! This was so good and I used all of the beet (including the tops). I've really only ever had pickled beets so I wasn't sure what to expect but this was so good! If you haven't been to our local Farmer's Market yet, please check it out. They are at the fairgrounds on Hwy 301 every Saturday from 7am till noon.

1 bunch of beets (with the greens)

1/4 cup olive oil, divided

2 cloves of garlic, minced

2 T chopped onion (optional)

salt & pepper to taste

1 T red wine or balsamic vinegar (optional)

Preheat oven to 350 degrees. Wash beets thoroughly, leaving the skins on and remove the greens. I just whacked off the tops! Wash greens well, removing any large stems and set aside. Place beets in a small baking dish and toss with 2T of olive oil. Cover with foil and bake for 45 to 60 minutes or until a knife can slide easily through the largest beet. When they are done remove from heat and let cool. Then peel the beets (it comes off very easy). Once they are peeled, dice the beets and set aside. Now, heat the remaining 2 T olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for a minute or two. Tear the beet greens into bite sized pieces and add them to the skillet. Cook & stir until the greens are wilted and tender. Now, add diced beets to the skillet and stir until beets are heated. Season with salt & pepper and add your red wine or balsamic vinegar to taste. (I used balsamic).

Prep Time: 10 minutes

Cook Time: About 1 hour