Roasted beets and sauteed beet greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 fresh beets with leaves, washed and scrubbed4 slender carrots2 large green onions2 Tablespoons olive oil1 medium broccoli spear with floretssalt and pepper to taste
1. Cut the greens off the beet root and set in a bowl of cool water to soak and rinse (allow them to sit overnight if the leaves are wilted, and they will freshen up!)
2. Wash and scrub the beet roots, but don't peel them.
3. Toss with olive oil, and a dash of salt and pepper and bake covered at 350F for 45-60 minutes until tender.
4. Allow to cool, and remove the skins if desired. Chop into cubes and set aside.
5. Chop the carrots and broccoli. Sautee in oil until nearly tender. Add the cubed beets, chopped beet greens, and green onions, and cook several minutes more until beet greens are done.
Serving Size: Divide into 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MOON2LUNA.
2. Wash and scrub the beet roots, but don't peel them.
3. Toss with olive oil, and a dash of salt and pepper and bake covered at 350F for 45-60 minutes until tender.
4. Allow to cool, and remove the skins if desired. Chop into cubes and set aside.
5. Chop the carrots and broccoli. Sautee in oil until nearly tender. Add the cubed beets, chopped beet greens, and green onions, and cook several minutes more until beet greens are done.
Serving Size: Divide into 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MOON2LUNA.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 665.8 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 14.7 g
- Protein: 7.9 g
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