Step 1
Preheat the oven to 425F.

Step 2
Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they’re large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.

Step 3
While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.

Step 4
Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.

Step 5
Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.

Notes

• If your beet greens are not looking good you can substitute with spinach or chard
• Cooking times will vary from kitchen to kitchen
• Use the recipe as a guide and adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.