
Serving beets with their greens is very pleasing, in a whole-food-is-best kind of way. The idea for this side dish came from Toronto chef Jamie Kennedy, who is a genius when it comes to perfectly subtle approaches to food. Beets are naturally sweet. The tamari gives some umami flavor to balance things out.

- Prep: 15 m
- Cook: 1 h 35 m
- Total: 1 h 50 m
- Servings: 4
Ingredients
- 8 beets small to medium and greens from 1-2 bunches
- 1 tbsp apple cider vinegar
- 1 tsp tamari
- 3 tbsp olive oil
- salt
- pepper
Instructions
- Assemble, prepare, and measure ingredients. Wash beet greens. Preheat oven to 350°F/180°C.
- Scrub beets, place in a baking dish just large enough to hold them without crowding, cover tightly with aluminum foil, and roast for 90 minutes, or until fork-tender. Allow to cool enough to handle, then peel and slice into rounds.
- Bring a small saucepan of salted water to a boil over high heat, add beet greens, and blanch for 5 minutes. Drain well, squeezing out all the water. Chop greens.
- In a small bowl, stir together vinegar and tamari. Arrange beet slices on a platter and dress with vinegar-tamari mix-ture. Scatter beet greens over top. Drizzle everything with olive oil and season with salt and pepper. Serve.
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