Recipe: Roasted Beets and Sauteed Beet GreensDescription: A great way to utilize both the beets and their greens, creating two delicious side dishes from one vegetable.Serves: 4 people Total Time: 70Difficulty: Easy to follow Ingredients needed: 1 bunch beets, 0.25 cup olive oil, 1 to_taste Smoked paprika, 0.25 cup Celery, 0.5 cups Tomatoes, 0.25 teaspoon Crushed red pepper, 1 to_taste Honey, 1 to_taste Butter, 1 cup Carrots, 2 cloves garlic, 2 tablespoons onion, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon red wine vinegarInstructions: Preheat the oven to 175 degrees C. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse the greens, removing any large stems, and set aside. Place the beets and cut up carrots in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil, sprinkle with salt, pepper and smoked paprika. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons of olive oil in a skillet over medium-low heat. Add the garlic, celery and onion, and cook for a minute. Add crushed red pepper and saute 30 seconds. Add tomatoes. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Add red wine vinegar and honey. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red wine vinegar, or butter and salt and pepper. Serve with feta cheese and roasted pine nutsPerfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, side dish, healthyThis Roasted Beets and Sauteed Beet Greens recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 70 minutes. Great for weekly meal prep and family dinners.