Beets & their Greens with Shallots & Citrus

By EdieK

Beet greens pack a nutritious punch, with protein, beta-carotene and calcium. Served with their equally nutritious, crimson roots, this healthy heavyweight is also a snap to make.

Ingredients

• 8 medium-size beets, roasted
• 2 cups chopped beet greens, washed and dried
• 1 tbsp olive oil
• 1/4 cup minced shallots
• 1 clove garlic, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 1/2 cup fresh-squeezed orange juice
• Hands-on time: 15 minutes.
• Total time: 20 minutes.

Preparation

Step 1

1. Peel beets and cut into wedges. Set aside.
2. In skillet, heat oil over medium-high heat. Cook shallots until tender, about 3 minutes. Add garlic and cook until fragrant and pale golden, about 1 minute. Stir in beet greens, sprinkle with salt and red pepper flakes, and cook, stirring often, until tender crisp, about 3 minutes. Pour in orange juice, add reserved beets and cook just until heated through and liquid has been absorbed, about 2 minutes. Serve warm or at room temperature (can be stored in the refrigerator for up to 3 days).

Nutrients per 1-cup (226 g) serving: Calories: 130, Total Fat: 4 g, Sat. Fat.: 0.5 g, Carbs: 22 g, Fiber: 5 g, Sugars: 14 g, Protein: 4 g, Sodium: 410 mg, Cholesterol: 0 mg.