Recipe type: side dish

Prep time: 15 min

Total time: 70 min

Serves: 4

Recipe adapted from feastingnotfasting.com

You can’t beat beets! Our side dish is a powerhouse because it uses all parts of our beet plant. The root contains a high concentration of nitrates, which have a blood pressure lowering effect on the body.

It actually is the beet green and stems that are the most nutrient rich part of the plant! The leafy tops are full of vitamins C and A, folate and fiber.

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ingredients

3 beets with beet greens and stems

1 tbsp olive oil or butter

1 tsp garlic, minced

¼ cup yellow onion, chopped

1 tbsp balsamic vinegar

¼ tsp salt

1/8 tsp black pepper

¼ tsp dry mustard

2 tbsp goat cheese or feta cheese, optional

2 tbsp roasted pistachios or walnuts, chopped

instructions

Preheat oven to 230 degrees C.Cut greens from beet roots and set aside. Scrub beets well to remove dirt. Wrap each beet root loosely in foil and place on a pan in the oven. Bake for 45 minutes-1 hour until beets are soft and a knife can be easily inserted in the middle. Remove from oven and allow to cool. Once beets have cooled enough to handle, rub skin off using a paper towel or kitchen towel. Cut beets into ½ inch wedges and set aside.

Rinse beet greens and stems and rip greens into 1inch pieces. Roughly chop beet stems. Heat a saucepan over medium heat. Add olive oil and onion, sauté for 4-5 minutes until onions have softened. Add garlic and sauté 1-2 minutes longer. Add beet greens and cook 4-5 minutes until wilted. Add beet wedges, balsamic vinegar, salt, pepper and dry mustard. Toss to mix. Place beets and greens mixture in a serving dish. Garnish with goat cheese crumbles and pistachios. Enjoy immediately. Yum!

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