Oven-Roasted Beets with Wilted Spinach
Description
In this recipe, oven-roasted beets and onions are paired with wilted greens in a delicious balsamic glaze, resulting in a beautiful, healthy side dish.
Ingredients
•
6 medium beets with greens attached
•
2 medium red onions, quartered
•
2 tablespoons herbes de Provence
•
2 tablespoons olive oil, divided
•
1 teaspoon coarse salt
•
1/4 teaspoon ground black pepper
•
2 tablespoons balsamic vinegar
•
2 tablespoons unsalted butter
•
2 cloves garlic, chopped
•
2 cups fresh spinach
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Trim and wash beets. Set leaves aside; discard stems. Wrap beets in 2 aluminum foil packages (3 beets per foil package); place in a deep baking dish.
3
Roast in the preheated oven until tender, about 45 minutes.
4
Divide onions, herbes de Provence, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper between packages. Reseal packages; roast 45 minutes more.
5
Divide and drizzle balsamic vinegar between packages. Reseal packages; roast 5 minutes more.
6
Meanwhile, melt butter with remaining 1 tablespoon olive oil in a sauté pan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add spinach and reserved beet greens; cook and stir until wilted, about 5 minutes.
7
Transfer beets, onions, and drippings to a serving bowl; stir in wilted greens. Season with salt and black pepper.