While dining at The Spotted Pig in New York City, I discovered an utterly addictive veggie dish that I had to have the recipe for: balsamic beets and greens. Upon ordering a second helping, I begged the server to share the secret. She was kind enough to list out the ingredients, but the rest, I had to hack at home.
Though light, the dish is packed with flavor. The thyme and garlic let the beets shine, while the chili oil and balsamic add richness to the dish. These beets make a great side dish for a weeknight but will also woo a dinner-party crowd.
To learn how to roast beets in detail, check out our step-by-step instructions.
- 1 bunch beets with greens attached
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon chili oil
- 1/2 teaspoon fresh thyme leaves
- 1 garlic clove, minced
- 1 tablespoon high-quality balsamic vinegar
- Salt and pepper to taste
- Heat your oven to 400°F. Trim the leaves and stems off the beets. Discard the stems, but rinse the leaves and set them aside.
- Place the beet bulbs in a shallow dish, and cover with aluminum foil. Roast the beets in the oven for 40 minutes. Remove the beets from the oven, and allow them to cool. When the beets are cool enough to touch, peel then chop them into bite-size pieces.
- In a sauté pan, heat olive and chili oils over medium-high heat. Add the roasted beets, greens, garlic, and thyme. Salt and pepper to taste. Cook for about 5 to 7 minutes, stirring occasionally. For a few minutes of that cook time, place the lid on top of the pan, so the greens wilt and soften. Finish with balsamic vinegar, and cook a minute more. Serve immediately.
- Side Dishes, Greens
- 2-4 servings