Roasted beets and sauteed beet greens

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Roasted beets and sauteed beet greens calories by ingredient


Introduction

Improvise with other available (clean out your fridge) veggies. Serve with a whole grain of some sort, and add a dollop of whole-fat greek yogurt. Improvise with other available (clean out your fridge) veggies. Serve with a whole grain of some sort, and add a dollop of whole-fat greek yogurt.
Number of Servings: 3

Ingredients

    6 fresh beets with leaves, washed and scrubbed
    4 slender carrots
    2 large green onions
    2 Tablespoons olive oil
    1 medium broccoli spear with florets
    salt and pepper to taste

Directions

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.