Sweet Golden Beets With Tender Greens
Instructions
Heat oven to 450F. Cut off beet greens and set aside. Scrub the beets with a vegetable brush and cut them crosswise into thin (less than 1/4-inch) slices. Toss them with 1 teaspoon of the olive oil and 2 tablespoons water in a 13 x 9-inch glass baking dish and spread them into a single layer. Roast them in the hot oven 20 minutes or until tender, stirring after 10 minutes.
Meanwhile, cook onion in remaining 1 teaspoon olive oil in a large nonstick skillet over medium heat 5 minutes. Wash and dry the beet greens and trim off tough stems. Thinly slice the greens crosswise. Add to the skillet with the vegetable broth and salt. Cover and cook 5 minutes. Uncover and saut 5 to 6 minutes or until the greens are tender and juices evaporate. Transfer greens to four serving plates, top with the roasted beets and garnish with sour cream and dill.
