Beets and Greens

Beets and Greens
Makes 8
Prep 20 m
Roast 40 m
Cook 8 m

Directions

  1. 1 of 1 Remove stems and leaves from 2 lbs beets; set aside. Trim beets and cut into 2-inch wedges; toss in 2 tbsp extra-virgin olive oil and 1/2 tsp each salt and black pepper. Wrap in foil and place on a rimmed baking sheet. Roast at 425 degrees for 40 minutes, until knife-tender. Cool slightly, then peel. Slice beet stems into 2-inch pieces and roughly chop leaves. Saute stems in 2 tbsp extra-virgin olive oil for 3 minutes over medium. Stir in leaves and cook until tender, about 3 to 5 minutes. Stir in peeled beets, 1 tbsp lemon juice and 1/4 tsp each salt and black pepper. Transfer to a platter; scatter 1/2 cup crumbled soft goat cheese on top.
Nutrition Information for Beets and Greens
Servings Per Recipe: 8
Per Serving: 370 mg sodium, 9 g Fat, total, 3 g pro., 120 kcal cal., 3 g fiber, 7 g carb.