Servings: 6
Ingredients
- 1 cup raw beets, diced
- 4 carrots, diced
- 1 onion, diced
- 2 cups red potatoes, diced
- 4 cloves garlic, minced
- ¼ cup canned garbanzo beans (chickpeas), drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried rosemary
- 1 cup beet greens, washed and chopped
- salt and pepper to taste
Step 1
Preheat oven to 400°F.
Step 2
Place the beets, carrots, onion, potatoes, garlic, and garbanzo beans into a 9 x 13-inch baking dish.
Step 3
Drizzle with olive oil, then season with rosemary, salt, and pepper. Mix well.
Step 4
Bake, uncovered, until vegetables are tender, about 30 minutes, stirring halfway through.
Step 5
Stir in the beet greens, allowing them to wilt from the heat of the vegetables.
Step 6
Season to taste with salt and pepper before serving.