Oven-roasted beets are both crispy, chewy and sweet. They match perfectly with the succulence of the asparagus. This dish goes well with either couscous or quinoa.
Preheat the oven to 375.
Cut the roots off 1 bunch of Beets and wash them — no need to peel. Wash the leaves separately, first removing the thickest parts of the stems and discarding. Allow the leaves to drain, then chop them finely.
Cut the Beet roots into quarter-inch thick rounds (if you slice them too thinly they will burn). Toss with 1 T. olive oil plus salt and pepper well to coat both sides, then arrange in a single layer on a baking sheet. Bake at 375 for 20 minutes, until they are sizzling and nicely brown on one side. Use a tongs to flip them.
While the beets are first roasting, snap the ends off 1 bunch of asparagus and cut the spears into bite-sized pieces. If the spears are different thicknesses, cut the fattest pieces in half lengthwise. Toss with 1 T. olive oil, salt and pepper and arrange in a single layer on a 2nd baking sheet.
When you remove the beets to flip them, put the asparagus in the oven. After flipping the beets, return them to the oven.
While the vegetables roast, very thinly slice onions to make 1 C. Saute in 1 T. olive oil until they begin to brown, then add the beet greens and saute until tender — this might take longer than you think as beet greens are fairly dense. Drizzle with 1 t. lemon juice or red wine vinegar and season with salt and pepper and remove from heat.
When the beets are nicely browned on the bottoms and the asparagus is crisp-tender, remove them from the oven. Toss with the greens.
Crumble 1/2 C. or more of Feta cheese and sprinkle over the dish.