Balsamic Rosemary Roasted Beets over Beet and Dandelion Greens

Name: Balsamic Rosemary Roasted Beets over Beet and Dandelion Greens
Total time: 55 min
Yield: 1
Ingredients: 6 red beets, chopped into bite size pieces; 4 tb olive oil; 4 tb balsamic vinegar; 2 tb dried rosemary; salt and pepper; 1 bunch dandelion greens, coarlsey chopped; 2 bunches beet greens, roughly chopped; 1/2 lemon, zested and juiced; 1/4 cup chopped pecan; 2 cloves garlic, minced; 1/2 cup chicken or veggie stock

Balsamic Rosemary Roasted Beets over Beet and Dandelion Greens

55 mins

Total time

1

Serving

11

Ingredients

Enable cook mode

Ingredients

red beets, chopped into bite size pieces

tb olive oil

tb balsamic vinegar

tb dried rosemary

salt and pepper

bunch dandelion greens, coarlsey chopped

bunches beet greens, roughly chopped

¹⁄₂

lemon, zested and juiced

¹⁄₄

cup chopped pecan

cloves garlic, minced

¹⁄₂

cup chicken or veggie stock

Directions

Step 1

Preheat oven to 425. Chop beets and place on a parchment lined baking sheet. Drizzle 3 tb olive oil and 4 tb balsamic over beets. Season with salt, pepper, and dried Rosemary. Toss together and roast at 425 for 40 min.

Step 2

For greens, heat remaining tb olive oil in a large sauté pan. Add in garlic and cook until fragrant. Add in greens and sauté until wilted. Deglaze with broth and cook until liquid is absorbed and greens are tender. Top with lemon zest and juice. Season with salt and pepper.

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