Roasted Beets with Greens, Raisins, and Pistachios

Yummy beets and greens are a perfect side dish for Julia Child’s Roasted Chicken recipe!

One of the things that makes me that happiest is spending the day with Alex at Eastern Market.  We started of the day by swinging over to Natural Local Food Express in Plymouth, MI.  We get most of our meats from our farm share, but they have a limited supply of fresh, pastured chicken.  We found Natural Local Food Express several months ago and couldn’t be happier with the products offered.  Today we picked up some fresh, pastured chicken breasts, smoked chicken sausage, and as a promo deal, owner Garry was giving away free whole chickens for his birthday special!  Yay, free chicken!

After filling up our cooler with the delicious poultry, we headed out to Eastern Market.  As crowded as it was, we did happen to run into my brother and his girlfriend.  Good to see them even if it was only for a few minutes.  Then it was off to fill our bags with yummy produce.  We bought a ton, as always, but a bunch of beets with gorgeous greens caught Alex’s attention.  We picked them up and I knew they would go great with our roasted chicken!

I love beets and I love beet greens, but I really don’t see recipes use them together very often.  In the spirit of nose to tail eating (haha), I came up with this recipe.  It’s absolutely delicious if I do say so myself!  Enjoy!

Roasted Beets with Greens, Raisins, and Pistachios


  • One bunch of beets with greens (Look for a bunch with fresh looking greens, not limp or browned.)
  • 1 Tablespoon raw milk butter or ghee
  • 1 large or 2 small garlic cloves, minced
  • 1/4 cup raisins
  • 1/4 cup pistachios, chopped
  • Sea salt and freshly ground black pepper to taste

What to do:

Preheat the oven to 425 degrees.

Prep your beets.  Cut off the greens and trim off the root tip from the beet.  Wash off any dirt and place the beets in a roasting dish.  Add 2 Tablespoons of water to the dish and cover it with foil.  Place in the preheated oven for 1 hour.

Meanwhile, wash the greens and the stems well.  Cut the stems off of the greens and chop them into 1/2 inch pieces.  Then chop the greens into 1 inch strips.  When the beets are done roasting, remove them from the oven and uncover, allowing them to cool slightly.  When they are cool enough to handle, use a paper towel to gently rub off the skins.  Cut the beets into 1/2 dice.

In a large saute pan, melt the butter and add the beet stems.  Saute for about 5 minutes and then add the garlic.  Saute for another minute before adding the beet greens and some salt and pepper.  Stir occasionally until the greens are slightly wilted and then add the raisins and the roasted beets.  Continue stirring until the greens are wilted and then remove from the heat.  Now stir in the chopped pistachios.  Taste for seasoning and add more salt and pepper if needed.

So delicious – enjoy!

First time making Julia Child’s Roasted Chicken recipe – it won’t be the last! It was AMAZING!

How beautiful is that?

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  1. Now I just want to roast a chicken and eat it nose to tail.

  2. Pingback: 80 Vegetable Side Dish Recipes {and a Challenge Update} - A Delightful Home

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