Roasted Beets with Balsamic-Braised Beet Greens - HNTD

Ingredients

• Beets

  Raw

  5 beet or 410g

• Onions

  Raw

  1 medium or 110g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Balsamic vinegar

  ½ cup or 128g

• Date Sugar

  Date Lady

  2 tsp or 6g

• Orange zest

  1 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. PREHEAT oven to 400F. PREPARE BEETS: Remove tops from beets and reserve. Scrub beets, cut off tops and roots. Leave beets whole or cut beets into the same sized pieces so that all pieces cook evenly. HINT: Bigger pieces are easier to peel after roasting.
2. ROAST VEGGIES: Add beets and onions to a large bowl. Add oregano and toss to coat. Spread veggies in a single layer on a baking sheet. Cover and roast until tender, about 30 minutes. Remove cover and roast about 10 more minute or until beets are fork tender. Remove from the oven. Cool until beets can be handled. Peel beets and cut into serving sized pieces. Set aside.
3. MAKE THE BRAISED BEET GREENS: While the beets are roasting, finely chop the beet greens and water saute in a skillet until just tender. Stir in the vinegar and date sugar. Increase the heat and cook until the vinegar has reduces to a syrup consistency. Remove from the heat and set aside.
4. ASSEMBLE AND SERVE: Transfer peeled beets and onions to a serving dish. Top with balsamic-braised greens, add orange zest (if using), toss lightly to coat. Season with black pepper and serve.