Roasted Beets & Sauteed Beet Greens - 17.4g Carbs, 8.9g Fiber
Submitted by: BN61079 to allrecipes.com via www.womenshealthmag.com
Serves: 4
Hands-OnTime: 10 Minutes
Cooking Time: 1 Hour
Total Time: 1 Hour 10 Minutes
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tbsp chopped onion (optional)
Salt and pepper to taste
1 Tbsp red wine vinegar (optional)
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets
thoroughly, leaving the skins on, and remove the greens. Rinse
greens, removing any large stems, and set aside. Place the beets
in a small baking dish or roasting pan, and toss with 2 tablespoons
of olive oil. If you wish to peel the beets, it is easier to do so
once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide
easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining
2 tablespoons olive oil in a skillet over medium-low heat. Add
the garlic and onion, and cook for a minute. Tear the beet greens
into 2 to 3 inch pieces, and add them to the skillet. Cook and
stir until greens are wilted and tender. Season with salt and
pepper. Serve the greens as is, and the roasted beets sliced
with either red-wine vinegar, or butter and salt and pepper.
Nutrition per Serving:
199 Calories (58% from fat), 4.7g Protein, 13.8g Fat (1.9g Sat),
17.4g Carbs, 8.9g Fiber, 0mg Cholesterol, 402mg Sodium