Oven-Roasted Beets with Wilted Spinach

In this recipe, oven-roasted beets and onions are paired with wilted greens in a delicious balsamic glaze, resulting in a beautiful, healthy side dish.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 45 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

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

Step 3

Trim and wash beets. Set leaves aside; discard stems. Wrap beets in 2 aluminum foil packages (3 beets per foil package); place in a deep baking dish.

Step 4

Divide onions, herbes de Provence, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper between packages. Reseal packages; roast 45 minutes more.

Step 5

Divide and drizzle balsamic vinegar between packages. Reseal packages; roast 5 minutes more.

Step 6

Meanwhile, melt butter with remaining 1 tablespoon olive oil in a sauté pan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add spinach and reserved beet greens; cook and stir until wilted, about 5 minutes.

Step 7

Transfer beets, onions, and drippings to a serving bowl; stir in wilted greens. Season with salt and black pepper.