Roasted Beet Medley

I always thought that beets tasted like dirt  and I always turned my nose up at them, so I set out to discover a recipe that would turn these radiantly red root veggies into a delectable dish that I couldn’t say anything bad about.


  • 6 medium/large beets with stems & leaves
  • 1 small bag of radishes
  • 1 medium bunch of kale
  •  Extra virgin olive oil
  • slat & pepper (to taste)
  • 1 handful of cipollini onions


  • Pre-heat the oven to 350 degrees.
  • Cut the stems w/leaves off the beet and reserve for later use.
  • Peel the beets and chop into small/medium chunks.
  • Cut the ends off the radishes and slice in half.
  • Place beets and radishes in a large bowl, drizzle with extra virgin olive oil and sprinkle with salt & pepper and toss well.
  • Place in an oven safe dish and bake until the veggies are fork tender (approx 20-30 minutes).
  • Wash and chop the beet stems, leaves and kale.
  • Peel and chop the cipollini onions and add all to a large saute pan.
  • Drizzle with extra virgin oil, sprinkle with salt & pepper, cover and cook over medium heat until the greens have wilted.
  • Once the beets and radishes are finished cooking add the greens to the baking dish, mix and serve hot.


Roasting Beets Sauteed greens2



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