Beets and their Greens
Side Dishes

Beets and their Greens

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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.

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Beets and their Greens
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 1 h 35 m
  • Total: 1 h 50 m
  • Servings:


  • 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


  1. Assemble, prepare, and measure ingredients. Wash beet greens. Preheat oven to 350°F/180°C.
  2. 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.
  3. 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.
  4. 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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