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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 106
Calories from Fat 42		(40%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 238mg		9%
Potassium 874mg		24%
Total Carbohydrate 14.9g		4%
	Dietary Fiber 5.3g	21%
	Sugars 8.4g
Protein 3.2g		6%
detailed view... how is this calculated?

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Balsamic Beets and Greens

Recipe #182945 | 25 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Aug 25, 2006

Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

SERVES 4 (change servings and units)

Ingredients

1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 teaspoon dijon-style mustard
12 ounces baby beets, trimmed, peeled, thinly sliced
1 teaspoon vegetable oil
3 garlic cloves, minced
8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
2 tablespoons lemon juice
salt and pepper

Directions

1
Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
2
Toss with the beets and marinate at room temperature for at least 1 hour.
3
In a large, skillet, heat the oil over medium heat.
4
Place the garlic in the pan and saute for 1 minute.
5
Add the greens, lemon juice, salt and pepper to taste.
6
Cook for 2-3 minutes, stirring well.
7
Cover and cook until the greens are wilted, about 5 minutes.
8
Divide the hot greens among four salad plates and top with the beets and vinaigrette.
9
Serve immediately and enjoy!

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Featured Reviews for This Recipe

From: Susie B

On Jul 19, 2008

I picked up some fresh beets at the farmer's market this morning. What a perfect way to use both the beets and the greens. This dish was very tasty and some thing I will definately make again. It's a nice change from the usual side dishes.

1 person found this review helpful

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From: PaulaG

On Mar 18, 2007

I enjoy beets and often times one prepares the root and then looks for something to do with the greens. This recipe combines the whole vegetable for a wonderful dish. The natural sweetness of the beets is drawn out by the marinade which then is topped off with the garlic flavor of the wilted greens. I will cut the greens in strips next time. Definately leave some water on the leaves as this is important for them to cook properly.

0 people found this review helpful

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From: evelyn/athens

On Sep 5, 2006

I've never had raw beetroot before and it was very, very nice. The vinaigrette in this recipe is lovely, with the sweet-tanginess perfectly complementing the sweet meatiness of the beets. The sauteed beet greens were the icing on the cake. Served with a roast leg of lamb. Wonderful dinner!

2 people found this review helpful

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From: breezermom

On Jan 8, 2009

I loved it. The only problem I had was that my 4 cups of greens was not enough for my sliced beets! But really that is no problem...I kept eating them out of the marinade anyway, do I'll just eat them up by themselves. Made for Zaar Stars tag.

1 person found this review helpful

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