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Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F.
Step 2
Wash the beets well. Cut the root tips off then cut the greens from the roots.
Step 3
If your beets are big, cut them into smaller wedges. If they are small leave them whole or simply cut them in half.
Step 4
Put them on a piece of tinfoil (lined with parchment paper if you prefer) on a sheet pan or in a cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper.
Step 5
Close up the tinfoil and put the beets in the preheated oven for at least an hour.
Step 6
After an hour check the roasting beets with a knife to see if they are tender. They may need to cook for up to 30 minutes longer.
Step 7
Once the beets are fully cooked pull them out of the oven and open the foil to let them cool for a little while.
Step 8
After they have cooled enough to handle, peel the beets with a paring knife.
Step 9
In the meantime, cook the beet greens. Wash them well and roughly chop up the greens.
Step 10
Heat a large skillet on medium heat and add the bacon or pancetta pieces.
Step 11
Once the bacon starts to get a little crispy, add the beet greens to the pan. You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat.
Step 12
Add a little salt and pepper and sauté until the greens start to soften just a bit.
Step 13
Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.
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