• 1 bunch beets, greens still on
  • 2 tablespoons chopped onion
  • 1/4 cup olive oil, divided
  • 2 cloves minced garlic
  • 1 tablespoon red wine vinegar (optional) 


1.  Preheat oven to 350 F

2. Wash beets thoroughly (leave skin on) and remove greens. Rinse greens, remove any large stems, and set aside. Place beets in a roasting pan and toss with 2 tablespoons olive oil

3. Cover and bake for 45-60 minutes (until a knife can easily slide through the largest beet).

4.  When the beets are nearly done, heat the rest of the olive oil in a skillet over medium heat. Add garlic and onion and let cook for a moment. Season with salt and pepper to taste. Serve with sliced roasted beets, top with red wine vinegar (or butter if you prefer)