Roasted Beets and Sauteed Beet Greens

January 14, 2013

Serves: 4
Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min

  • 1 bunch medium beets, with greens attached
  • 2 teaspoon minced garlic
  • 1 tablespoon oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pistachios
  • 2 tablespoons goat cheese
  • Balsamic vinegar

1. Trim the tops of the beets to 1 inch. Wash and chop the greens and stems.


2. Scrub the beets and wrap tightly in heavy-duty foil. Roast in a 400°F oven until tender, 50 minutes. Cool, peel, and cut into wedges.

3. In a skillet over medium heat, sauté the greens, stems, and garlic in the oil until tender, 6 minutes. Season with salt and pepper to taste.

4. Divide the beets and greens among 4 plates; top each serving with 1 1/2 teaspoons pistachios and 1 1/2 teaspoons goat cheese. Drizzle with balsamic vinegar.

Nutritional Facts per serving
Calories     167.6 cal
Fat     9.1 g
Saturated fat     2.9 g
Cholesterol     6.5 mg
Sodium     354.7 mg
Carbohydrates     16.5 g
Total sugars     8.7 g
Dietary fiber     6.9 g
Protein     7.6 g

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