Roasted Beets with Greens!
(Contributed by Mrs. Pastino, UPES Teacher - She made this for her family over the weekend and said it was delicious!)
Serves: 4
Ingredients:
4 medium golden beets with greens
3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 small onion, sliced
1 tablespoon balsamic vinegar
salt and pepper, to taste
Instructions
Preheat the oven to 400° F.
Wash the beets thoroughly and cut off the greens. Rinse
the greens, removing the large stems and tearing them away from any thick
center veins, and set aside.
Without peeling them, place the beets in a small baking
dish or roasting pan, and toss with 2 tablespoons of the olive oil. Cover,
and bake for 30 to 45 minutes, or until easily pierced with a knife.
Set the beets aside until just cool enough to handle;
rub the skins off under running water then slice about 1/2″ thick.
Once the beets are cooked, heat the remaining
tablespoon of olive oil in a skillet over medium-low heat. Add the onion
and cook until it begins to soften; add the garlic and cook for another
minute more. Add the beet greens to the skillet and cook, stirring
frequently, until they are wilted and tender. Stir in the vinegar; taste
and season as needed with salt and pepper.
Stir the sliced beets into the greens until heated
through. Serve immediately.
Nutrition
(per serving): 132 calories, 10.3g total fat, 0mg cholesterol, 65.5mg sodium,
284.9mg potassium, 9.5g carbohydrates, 2.4g fiber, 6.5g sugar, 1.5g protein
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