Roasted Beet Salad with Sautéed Beet Greens

Sometimes I go into dinner with a plan. Tonight was not one of those nights. At the end of a run I wandered into Whole Foods looking for a vegetable for inspiration and found the beets. They had large, intriguing looking leaves that, after a quick in-store Google search, I found out are edible and can be cooked like kale. Fun fact: beets are full of antioxidants that are good for your

Roasted Beet Salad

2 large beets, chopped into 1” pieces
2 tablespoons olive oil
drizzle balsamic vinegar
salt and pepper
cherry tomatoes, halved
zucchini, chopped
sweet peas, chopped
feta
spinach
lemon juice + olive oil

Preheat oven to 400. Toss beets in olive oil, vinegar, salt and pepper. Spread out on tin foil and bake for 45 minutes, or until soft. Add beets to large bowl with remaining vegetables and toss with lemon juice and olive oil.

Sautéed Beet Greens

Bunch beet greens, rinsed and roughly chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons chopped red onion
red pepper flakes
salt and pepper
1-2 teaspoons apple cider vinegar

Heat olive oil in a large pan and add onion. After a minute, add garlic and then add in greens. Sauté until cooked through, then add remaining ingredients.