Roasted Golden Beets and their Greens with Garlic Orange Dressing

Roasted Golden Beets and their Greens with Garlic Orange Dressing

Total Time 40 mins


  • 1 pound golden beets
  • 1 head garlic
  • 3 tbsp. plus 1 tbsp. extra virgin olive oil
  • 1/4 tsp. real salt or to taste
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh squeezed orange juice
  • 1 tbsp. minced onion
  • 1 pinch cayenne pepper
  • 1/4 cup feta cheese optional


  • Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
  • Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
  • Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  • Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
  • When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
  • Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
  • Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
  • Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese.
Keyword Balsamic Vinegar, Beets, Garlic, Onion, Orange