Oven-Roasted Beets with Wilted Spinach

Name: Oven-Roasted Beets with Wilted Spinach
Total time: 110
Yield: 4
Ingredients: 6 medium beets with greens attached; 2 medium red onions, quartered; 2 tablespoons herbes de Provence; 2 tablespoons olive oil, divided; 1 teaspoon coarse salt; ¼ teaspoon ground black pepper; 2 tablespoons balsamic vinegar; 2 tablespoons unsalted butter; 2 cloves garlic, chopped; 2 cups fresh spinach

Recipe by GhostEXE from allrecipes.com

Dinner,Side Dish 2 Hr. 50 Mins.

Ingredients

4 servings

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6 medium beets with greens attached
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2 medium red onions, quartered
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2 tablespoons herbes de Provence
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2 tablespoons olive oil, divided
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1 teaspoon coarse salt

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¼ teaspoon ground black pepper
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2 tablespoons balsamic vinegar
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2 tablespoons unsalted butter
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2 cloves garlic, chopped
•

2 cups fresh spinach

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
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.
Roast in the preheated oven until tender, about 45 minutes.
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.
Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
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.
Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.