Roasted beets, beet greens with kidney beans and bacon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.1
- Total Fat: 10.7 g
- Cholesterol: 5.4 mg
- Sodium: 312.8 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 9.4 g
- Protein: 13.9 g
View full nutritional breakdown of Roasted beets, beet greens with kidney beans and bacon calories by ingredient
Number of Servings: 4
Ingredients
-
2 sliced roasted beets
1 15 ounce can kidney beans, or white beans,
2 tbsp olive oil
1 medium onion, sliced thin.
3 cloves garlic, crushed
2 cups beet greens or spinach, roughly chopped
4 slices cooked bacon, chopped
1/2 cup red wine vinegar.
Salt/pepper to taste
Directions
Drain beans, reserve liquid. Set aside.
Heat olive oil, saute onion, stir in garlic, cook 1 minute medium heat . . Stir in beet greens, beats, cook until leaves wilt, sprinkle on bacon bits, stir in kidney beans with liquid, cook 2 minutes, stirring often. Mix in the red wine vinegar and cook until the pan juices reduce and the geens are tender, about 5 more minutes . . season to taste.
Serving Size: makes approx 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user MJCIMICATO.
Heat olive oil, saute onion, stir in garlic, cook 1 minute medium heat . . Stir in beet greens, beats, cook until leaves wilt, sprinkle on bacon bits, stir in kidney beans with liquid, cook 2 minutes, stirring often. Mix in the red wine vinegar and cook until the pan juices reduce and the geens are tender, about 5 more minutes . . season to taste.
Serving Size: makes approx 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user MJCIMICATO.