Beets and Greens

Beets and Greens

Eat your greens, too!

If you can find beets with the greens attached, snap them up! If not, no worries, fresh Swiss chard or spinach will work just fine in place of the beet greens.

This recipe has a few steps to it but it’s easy. And because the beets are roasted (you could even smoke them!), you can easily do this a day or two ahead, then finish the recipe when you’re ready.

This colorful dish is beautiful when presented on a serving platter surrounded with hard-cooked eggs. Thanks to friend and recipe co-author Karen Orrio for her help and inspiration on this one. 


  • 1. Preheat oven to 425°.
  • 2. Cut stems and greens from beets. Wash greens thoroughly, discard any large stems and set aside. Rinse beets. You’re going to peel them later, so no need to be too thorough but make sure to remove any dirt.
  • 3. Place whole beets on a baking sheet and cover with foil. Roast in oven until cooked. This will take an hour or more, depending on the size of your beets.You want them to be cooked yet firm, not mushy like a baked potato. Let them cool once they are cooked. Alternatively, if you have access to a smoker, beets are delicious when smoked. (See video for more info on roasting beets.)
  • 4. While beets cook roughly chop greens.
  • 5. Peel beets after they have cooled. The skins should slip off easily. You can do this with a pairing knife or between paper towels. (See video for more info on peeling beets.)
  • 6. Chop roasted and peeled beets into 1-inch pieces.
  • 7. Heat oil in a large skillet over medium-high heat.
  • 8. Sauté onion and garlic in skillet for 2 to 3 minutes.
  • 9. Add chopped beets and 2 tablespoons parsley to skillet. Reduce heat and cook another 2 to 3 minutes.
  • 10. Add chopped greens and salt. Cover and cook another minute or two to wilt greens. You may need to add a few tablespoons of water if skillet gets dry. Tongs are handy here.
  • 11. Remove from heat, stir in balsamic vinegar and walnuts. Season with salt and pepper to taste. Top with dill and additional 2 tablespoons parsley.
  • 12. Set aside to serve at room temperature or chill to serve later.
  • 13. Garnish with hard-cooked eggs.