Herb-Roasted Beet and Potato Medley with Sautéed Tatsoi and Collard Greens

Units:
Servings: Prep Time: 30 Cook Time: 60

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the diced beets and potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast in the oven for 40-45 minutes, stirring halfway through, until tender and slightly crisp.
  4. While the beets and potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  5. Add the minced garlic and sauté for about 1 minute until fragrant.
  6. Stir in the chopped collard greens and cook until they start to wilt, about 3-4 minutes.
  7. Add the tatsoi and continue to sauté for another 2-3 minutes until both greens are tender.
  8. Season the greens with salt and pepper, then drizzle with balsamic vinegar and lemon juice. Toss to combine.
  9. Remove the roasted beets and potatoes from the oven and transfer them to a serving platter.
  10. Top with sautéed greens and garnish with sliced green onions.
  11. Serve immediately and enjoy the medley of flavors and textures.

Dietary Tags

Recipe By:

Chef AI

Herb-Roasted Beet and Potato Medley with Sautéed Tatsoi and Collard Greens

Ingredients

  • 4 medium-sized beets, peeled and diced
  • 4 large potatoes, peeled and diced
  • 1 bunch collard greens, stems removed and chopped
  • 1 bunch tatsoi, washed and dried
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, minced
  • 1 lemon, juiced

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the diced beets and potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast in the oven for 40-45 minutes, stirring halfway through, until tender and slightly crisp.
  4. While the beets and potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  5. Add the minced garlic and sauté for about 1 minute until fragrant.
  6. Stir in the chopped collard greens and cook until they start to wilt, about 3-4 minutes.
  7. Add the tatsoi and continue to sauté for another 2-3 minutes until both greens are tender.
  8. Season the greens with salt and pepper, then drizzle with balsamic vinegar and lemon juice. Toss to combine.
  9. Remove the roasted beets and potatoes from the oven and transfer them to a serving platter.
  10. Top with sautéed greens and garnish with sliced green onions.
  11. Serve immediately and enjoy the medley of flavors and textures.