Oven Roasted Vegetables atop Crisp Beet Greens with a Drizzle of Balsamic

This is a pretty simple recipe, easy to execute, and extremely tasty! The only semi-consuming part is prepping the vegetables (peeling, chopping, etc.) and even that doesn’t take very long!

4-6 Servings


3 Red Beets (chopped into 1/2” Cubes)

5 Medium Carrots (chopped into 1/2” pieces)

5 Small Red Potatoes (chopped into 1/2” pieces)

1 Large White Onion (chopped into 1/2” pieces)

2 Tbsp. Olive Oil

1 tsp. Salt

1 tsp. Pepper

Balsamic Vinegar (optional but suggested!)

Whatever Greens you have from your beets and carrots (if any)


6-8 Cups Mixed Greens of your Choosing


Preheat oven to 400F before prepping veggies. Put all chopped vegetables (not including greens) in a large mixing bowl with olive oil, salt and pepper, toss until all are evenly coated. Spread out on a large baking sheet into one layer and roast in oven for 40 minutes.

While that is in the oven, clean greens, trim off stems and chop them to smaller pieces. Set on plate and when the vegetables are done roasting top the greens with them and drizzle with balsamic vinegar (1-2 Tbsp. per serving).


2 Comments on “Oven Roasted Vegetables atop Crisp Beet Greens with a Drizzle of Balsamic

    • It’s super easy! I find that beet greens are excellent raw, especially paired with the roasted veggies.

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