Sesame Ginger Roasted Beets
By Dishing Up the Dirt
There’s a lot of value added to your meal experience by using the whole plant — so, in this recipe the beets are served with their greens!
Ingredients
Salad
- 1 bunch of beets, with their greens (see note)
- 1 1/2 tablespoons olive oil
- 2 tablespoons toasted sesame seeds
Sesame Ginger Dressing
- 1 tablespoon minced green garlic (or one garlic clove)
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1/2 tablespoon low sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- pinch of crushed red pepper flakes
- 1/4 cup olive oil
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
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.
