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!
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!