Roasted Beets with Their Greens

Anyone who likes beets will love beet greens. They taste vaguely of beets, but have the soft, rich flavors of spinach or Swiss chard.

4 pounds beets, preferably small, with tops (about 2-1/2 pounds of beets weighed without the tops)
1/2 cup water
3/4 cup orange juice
1/2 teaspoon cornstarch
1/4 cup red wine vinegar
2 tablespoons light brown sugar
3/4 teaspoon salt
1/4 teaspoon caraway seeds
2 teaspoons olive oil

1 Preheat the oven to 350°F.
2 Twist the tops (leaves and stems) off the beets. Remove and discard the tough stems. Coarsely shred the leaves with their tender stems. Wash well.
3 Place the beets in a baking dish large enough to hold them in a single layer. Add the water to the baking dish and cover tightly with foil. Bake for 1-1/2 to 2 hours (depending on the size of the beets), or until they are fork-tender. Remove from the oven and let cool. Discard any remaining water.
4 Meanwhile, in a small nonreactive saucepan, whisk the orange juice into the cornstarch. Add the vinegar, brown sugar, 1/2 teaspoon of the salt, and the caraway seeds. Bring to a boil over medium-high heat. Cook, stirring, until the mixture is slightly thickened, about 1 minute. Remove from the heat and let cool to room temperature.
5 When the beets are cool enough to handle, peel, halve, and thinly slice. Place in a large bowl and toss with the orange dressing.
6 In a large nonstick skillet, heat the oil over medium-high heat. Add the beet greens and the remaining 1/4 teaspoon salt, and cook, stirring frequently, until tender, about 5 minutes. Serve the baked beets on a bed of the wilted greens. Makes 4 servings

Makes 4 servings.
Per serving: 168 calories, 2.8g total fat (0.4g saturated), 0mg cholesterol, 9g dietary fiber, 34g carbohydrate, 5g protein, 344mg sodium.