Oven-Roasted Beets with Wilted Spinach
Course: VegetablesCuisine: EuropeanPrep Time
10 mins
Cook Time
1
minuteTotal Time
1
minuteServings
4
Ingredients
6 medium — beets with greens attached
2 medium — red onions, quartered
2 tablespoons — herbes de Provence
2 tablespoons — olive oil, divided
1 teaspoon — coarse salt
¼ teaspoon — ground black pepper
2 tablespoons — balsamic vinegar
2 tablespoons — unsalted butter
2 cloves — garlic, chopped
2 cups — fresh spinach
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
- Roast in the preheated oven until tender, about 45 minutes.
- Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
- Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
- Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
- Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.
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