Preheat the oven to 180 degrees C. Wash the beetroot thoroughly leaving the skins on then remove the greens. Rinse greens removing any large stems and set aside.
Place the beetroot in a small baking dish or roasting tin, and toss with 2 tablespoons of the olive oil. (If you wish to peel the beetroot, it is easier to do so once they have been roasted.) Cover and roast for 45 to 60 minutes, or until a knife can slide easily through the largest beetroot.
When the roasted beetroot are almost cooked heat the remaining 2 tablespoons olive oil in a frying pan over medium-low heat. Add the garlic and onion then cook for a minute. Tear the beetroot greens into pieces and add them to the frying pan. Cook and stir until greens are wilted and tender. Season with salt and pepper.
Serve the greens as is and the roasted beetroot sliced with either red wine vinegar or butter, salt and pepper.
Used different ingredients.
This was an excellent way to prepare beetroot. I roasted the beetroot in the oven as instructed but with potatos and carrots as well, then tossed them with a tiny bit of olvie oil and feta. I also added mushrooms and green onions to the beet greens when I sauteed them. My children loved it. A+++ - 29 Sep 2008
Delicious idea using the whole beetroot. Beetroot are moist and tasty, the greens are flavourful (similar to silverbeet) and add colour. This is a great basic recipie. - 29 Sep 2008
I am AMAZED. I tried this recipe because I felt stuck in a vegetable rut. I wanted a veggie we don't eat often. I was wary because hubby doesn't like beetroot and I don't care for greens. But I tried it and it is SENSATIONAL. Hubby loved it, I loved it. The greens were the surprise hit. And felt great getting two veggies out of one. I added butter and a bit more oil because it didn't seem like enough. This was a mistake as my greens turned out a bit too oily/buttery. Perfect as is. THANKS! - 29 Sep 2008