Oven Roasted Beets with Wilted Spinach

Ingredients

• beets with greens (6 medium)
• red onions (2 medium)
• herbes de Provence (2 tablespoons)
• olive oil (2 tablespoons)
• coarse salt (1 teaspoon)
• ground black pepper (0.25 teaspoon)
• balsamic vinegar (2 tablespoons)
• unsalted butter (2 tablespoons)
• garlic (2 cloves)
• fresh spinach (2 cups)

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
3. Roast in the preheated oven until tender, about 45 minutes.
4. Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
5. Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
6. Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
7. Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 196
• fat: 13 g
• sats: 5 g
• carbs: 19 g
• fibre: 5 g
• protein: 3 g
• salt: 0.593 g