Sauteed Beets and Greens

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Wrap beets in 2 or 3 packets of foil; bake until slightly soft to the touch (squeeze packets to test), about 45 to 60 minutes.
3. 3
   Cool beets in packets, then rub off skins with paper towels (see page 73; use a paring knife for tough spots).
4. 4
   Cut beets into 1/2-inch wedges.
5. 5
   In a large skillet, heat oil over medium.
6. 6
   Add shallot; cook, stirring, until tender, 2 to 3 minutes.
7. 7
   Add beet greens; cook, stirring often, until wilted, about 3 minutes.
8. 8
   Add beets and rosemary.
9. 9
   Season with salt.
10. 10
    Cook, stirring, until beets are just heated through, 2 to 4 minutes.
11. 11
    Serve hot.