Roasted Beets and Sautéed Beet Greens

I've been reading

The Whole Beast: Nose to Tail Eating.

Between recipes for pig's ears and trotter (that Fergus Henderson makes sound surprisingly appetizing) I realized I don't even use the whole vegetable. Before I went on some crusade to eat beef tongue and end food waste, maybe I should start with the beet greens I'm so quick to throw in the compost.

Serving the roasted beets together with the sautéed beet greens is a really easy way to eat the whole beet.

1 pound beets, greens attached
2 Tablespoons olive oil, plus 2 Tablespoons more for cooking greens
2 cloves garlic
Salt and pepper, to taste
Red wine vinegar, to taste

Preheat the oven to 350F. Wash the beets and remove the greens (remember they're not for the compost bin this time!). Toss the beet roots in olive oil and place in small baking dish. Bake for about an hour, until you can easily slide a knife into them.

Let the beets cool and peel with a paring knife. Beet juice does stain, so wear an apron and maybe even gloves. Slice the beets into 1/2 inch slices.

Wash and dry the beet greens and tear into 2 to 3 pieces. Meanwhile, heat a sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan, and sauté the garlic until just golden. Add the beet greens and cook until wilted and tender. Season with salt and pepper.

Serve the beet greens with the roasted beet slices on top and drizzle with red wine vinegar.

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