Roasted Beets and Tomatoes with Rosemary Balsamic Greens
An easy way to use the entire beet! While the beets roast, slowly reduce balsamic and greens to create a beautiful and tasty base!
K-I-S-S. I love to make a great, fancy meal, but there are times when throwing ingredients on a pan and having dinner ready with hardly any effort is a dream come true. Why not have both?! Thanks to the gorgeous colors provided here, this dish looks fabulous, and brings great flavors from the herbs and reduced balsamic, tasting like hours of care went in. No one will know you spent more time taking photos of those rainbow beets than actually cooking!!
Whoops-just me on that last one….? These are what I’m cooking with here:
Show a little tenderness… Some of nature’s greens come with a bit more attitude than others. While still delicious, they may require a special kind of treatment. I like beet greens, but I find I like them a lot more when they are absorbing some great flavors in my cooking than by themselves! Utilizing the sauce here to infuse while I steam, they take on the same flavor profile and become quite tender!
Looking for creative ways to use beets? Try out these other great recipes:
Beet Green and Goat Cheese Omelet with Bacon and Beet Medallions
Rainbow Beet Pasta with Bleu Cheese Alfredo
Charred Brussel Sprout Salad with a Tahini Beet Dressing
Winter Vegetable Salad with Beet Pickled Eggs and a Tahini Mustard Lemon Vinaigrette
Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese
Red Velvet Beet Cupcakes with Cream Cheese Frosting
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Roasted Beets and Tomatoes with Rosemary Balsamic Greens
Equipment
- Vegetable Peeler
- Kitchen knife
- Baking sheet
- Skillet with lid
Ingredients
- 4 medium Beets
- 1 1/2 cups Cherry Tomatoes
- 2 tbsp Olive Oil
- Salt and Pepper
- 2 tbsp Olive Oil
- 2 sprigs Rosemary
- 3 tbsp Balsamic Vinegar
- Greens from Beets
- 1/4 cup Feta (optional for serving)
Instructions
- Turn oven to 350. Peel and dice beets.
- Placing on sheet pan (or in mixing bowl), add cherry tomatoes and toss with olive oil, salt and pepper.
- Bake until beets are tender, about 30 minutes.
- While roasting, in skillet, on low, heat olive oil and add rosemary. Cook until leaves start to get fragrant.
- Add balsamic vinegar and continue to cook on low, allowing liquid to reduce by about half.
- Clean beet leaves and add to skillet, letting wilt and absorb the oils.
- Plate greens topped with roasted beets and tomatoes. Garnish with crumbled feta, if desired. Drizzle any remaining balsamic reduction over. Enjoy! Shown here served with baked chicken (hey, when the oven is already on, take advantage!). This would also be great with nuts or crumbled tempeh for a vegetarian option!
