Thursday, October 14, 2010

Roasted beets and greens

3 beets, removed from greens
greens from three beets, washed thoroughly and chopped
1 can garbanzos
2 medium firm tomatoes, cut into wedges
1 shallot, sliced
olive oil
salt, pepper, spicy Italian seasoning mix (largely chili flakes and rosemary)

Preheat oven to 375F. Wrap each beet in foil, place the beets on a baking sheet, and place the sheet in the oven. Combine the other ingredients in a 8-9" pan, stirring gently to coat everything with oil without mushing up the tomatoes. Cover the pan loosely with foil and stick it in the oven too. The beets will take about half an hour depending on size and desired level of roastedness; test one periodically by opening up the foil and poking it with a sharp knife. When they're ready, remove from the oven but leave the greens in (you can give them a stir though). Carefully unwrap the foil from the beets and put the beets in a colander in the sink. Running cold water over the beets and your fingers, rub each beet to peel off the skin and any stem bits, and put peeled beets on a cutting board. Slice the beets into circles or semicircles. Take the greens out of the oven and serve some onto plates. Take the plates, beets, and some chevre and a baguette out to the table, and enjoy.

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