Servings: 6


  • 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.