Roasted Beets with Sautéed Beet Greens
recipe by Elana Karp at Plated
Ingredients:
- 1 bunch red baby beets
- 1 bunch yellow baby beets
- 1 container greek yogurt
- 1 teaspoon sumac (or lemon pepper)
- 1 lemon
- ¼ cup crumbled feta
Directions:
- Preheat oven to 450 F. Rinse beets and beet greens. Trim leaves and discard stems. Peel beets and quarter.
- On a baking sheet, toss beets with sumac, 1 tablespoon olive oil, salt, and pepper. Roast until tender, 15–20 minutes.
- While beets roast, in a small bowl, combine juice of .5 lemon, .75 of yogurt, and crumbled feta. Taste and add salt and pepper as needed. Set aside. Discard remaining yogurt.
- While the beets roast heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering add beet greens and season with .5 teaspoons salt and black pepper. Cook until wilted about 4–5 minutes.
- Serve roasted beets over a bed of sautéed greens with yogurt sauce on top.
