Roasted Collards and Beets
Adapted from WithFoodAndLove.
- 1 head of garlic
- olive oil
- 1 bunch golden beets, peeled and chopped into cubes
- 1 bunch collard greens, cut into 1-inch strips
- 1 tbsp lemon juice
- ¼ cup raw pepitas
- goat cheese, crumbled
- sea salt, black pepper to taste
Preheat toaster oven to 350°. Cut the bottom root bit off of the garlic head. Drizzle with olive oil, wrap in foil, and set it in a ramekin. Bake in toaster oven for 20 minutes. Remove from the oven and let it cool before unwrapping.
Preheat oven to 425°. Toss the beets in olive oil and salt, and arrange them in a spaced out single layer on a baking sheet. Roast for 25 minutes, stirring halfway through.
Toast the pepitas in a small dry skillet over medium heat for about 2 minutes, or until they start to pop. Sprinkle with salt.
Coat the collards with oil and arrange on another baking sheet, and salt. Add to the oven for the last 5 minutes that the beets are cooking. Roast until the leaves soften and brown a bit.
Squeeze the roasted garlic out of its skins and into a mixing bowl. Smash into almost a paste. Mix in lemon juice, a pinch of salt, and 3 tbsp olive oil.
Toss the beets in the garlic dressing. Serve the collards on bottom, then the beets, drizzling a bit more dressing if desired, then sprinkle pepitas, and salt and pepper to taste.