Roasted Beets and Sauteed Beet Greens

I didn't think I really liked beets but we got some from a Farmers Market basket the other day so I was kind of forced to make them.  I know the best way to bring out the flavor in most veggies is to roast them.  Its no different for a beet.  These are definitely not the canned beets your parents tried to get you to eat when you were a kid.  These are delicious.  The greens are also amazing.  Together its a perfect pairing.  The beets are sweet and the greens just a little bitter.  I just realized I didn't get a picture of the gorgeous beets before I chopped them all up.  I will have to add next time I make this dish. 

Ingredients:
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped shallot (optional)
salt and pepper to taste
1 tablespoon red wine vinegar or orange juice (optional)

Roast the beets:

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 

Make the greens:  When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and shallot, and cook for a minute. 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. Season with salt and pepper. Add the red wine vinegar or orange juice last.  

When the roasted beets are cool to the touch you can remove the skins.  Slice the beets and serve on the greens.  

Recipe adapted from Allrecipes.com