Oven-Roasted Beets with Wilted Spinach

Oven-roasted beets and onions are paired with wilted greens in a delicious balsamic glaze, resulting in a beautiful, healthy side dish you'll be proud to put on your table.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 50 mins
• Calories: 196 Calories

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, chopped
• 1 teaspoon coarse salt
• 2 tablespoons olive oil, divided
• 2 cups fresh spinach
• 2 tablespoons herbes de Provence
• 6 medium beets with greens attached
• 2 medium red onions, quartered
• 0.25 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.

Step 3

Roast in the preheated oven until tender, about 45 minutes.

Step 4

Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.

Step 5

Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.

Step 6

Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.

Step 7

Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.