Beets. Oh how I love you. I love you in salads, roasted all by yourself, and even just your greens. Even though beets have the highest sugar content of all vegetables, suprisingly they are very low in calories. Let's also not forget all the powerful nutrients they have to protect against heart disease and cancer.
My mom doesn't like beets, so I never grew up eating them, much less cooking them. Luckily, they are super easy. And don't even think about throwing the greens away - I recently started cooking them and am obsessed. You can cook just like any other greens, and they are delicious. The best part is that one vegetable makes 2 sides. I served with some chicken/feta/spinach sausage for a nice light meal.
For the beets:
Clean off any dirt with a paper towel, but do not wash. Trim the roots and stems to 1/2." Place the beets in an oven-proof baking dish and cover (foil works fine). Bake at 400 degrees for one hour, or until tender. Remove from oven and let cool. Then simply slip the skins and root off with your fingers.
For the greens: (from simplyrecipes.com)
1 pound beet greens
1 strip of thick cut bacon, chopped (I have made it without bacon and it is still good)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 T, sugar
1/4 t. crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.