Beets & their Greens with Shallots & Citrus
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
Instructions
Here are your instructions:
Peel beets and cut into wedges. Set aside.
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).
COACH INGRID’S NOTE: Preheat oven to 400. Coat beets with 1 1/2 tsp extra virgin olive oil and season with salt and pepper. Roast beets (not the greens) for 45 minutes or until tender. Then proceed with the rest of the recipe instructions.