This dish has a brilliant, frugal simplicity: roasted red or golden beets tossed in a frying pan with their own chopped green tops, olive oil, salt, pepper and balsamic vinegar.

Beth Dooley
Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 350°. Remove the greens from the beets and discard the long, colored stems. Slice the greens thinly; set aside (you should have about 2 cups). Roast the whole beets on a baking sheet for 45 minutes to 1 hour or until tender. Peel and slice the beets when they are cool enough to handle.

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  • In a large skillet, cook the greens in hot oil until barely wilted, a minute or so. Stir in the sliced beets; drizzle with vinegar and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

171 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 471 mg sodium. 756 mg potassium; 24 g carbohydrates; 6 g fiber; 18 g sugar; 4 g protein; 0 g trans fatty acid; 75 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 247 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 2 mg iron;

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