SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams
ROASTED BEETS ON GREENS
Beets are packed with antioxidants, fiber, and other vitamins, which makes them a great vegetable to serve on salad or on the side for dinner. Here, we roasted them simply in the oven until they're fork-tender. Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Wrap beets in foil and roast until tender, about 1 hour. Let cool, then peel and dice.
- Whisk together olive oil, lemon juice, honey, garlic, and fennel and caraway seeds. Season with salt and pepper. Toss with beets.
- For each serving, toss 1 cup dressed beets with 1 cup spinach and 1/4 cup parsley. Season with salt and pepper and top with onion.
Nutrition Facts : Calories 222 g, Fat 11 g, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 359 g
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
- Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
- Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
- Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
- Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
ROASTED BABY BEETS AND SAUTEED BEET GREENS
Steps:
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
BALSAMIC BEETS AND GREENS
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.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
- Toss with the beets and marinate at room temperature for at least 1 hour.
- In a large, skillet, heat the oil over medium heat.
- Place the garlic in the pan and saute for 1 minute.
- Add the greens, lemon juice, salt and pepper to taste.
- Cook for 2-3 minutes, stirring well.
- Cover and cook until the greens are wilted, about 5 minutes.
- Divide the hot greens among four salad plates and top with the beets and vinaigrette.
- Serve immediately and enjoy!
ROASTED BEETS AND SAUTEED BEET GREENS
Beetroot (US Beets) is not one of my DH's favorite veggie. In our local newspaper was a recipe that I just had to try as I love beetroot but don't get to eat them very often unless I go to a restaurant. If you like beetroots then you will love this recipe.
Provided by SueVM
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees (175 degrees C). Wash beets thoroughly leaving the skins on and remove the greens.
- Rinse greens, removing any large stems and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. (If you want to peel the beets, it is easier to do so once they have been roasted).
- Cover and bake for 45 to 60 mins, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
- Add the garlic and onions, and cook for a few minutes.
- Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.
- Cook and stir until greens are wilted and tender.
- Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or a knob of butter.
Nutrition Facts : Calories 130, Fat 13.5, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3
ROASTED BEET AND WILTED GREENS SALAD W/ ORANGE VINAIGRETTE
I love roasted beets...they get particulary earthy and sweet. I can't wait for the beets in my gardent to get big enough to pick to make this very simple yet flavor-packed salad this year.
Provided by CHRISSYG
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rinse and peel beets and slice into wedges. Drizzle with oil and sprinkle with Salt and pepper.
- Wrap the beets in aluminum foil. Place them directly on the center rack and bake about 25-30 until tender when pierced and slightly carmelized. Reserve the juices in the bottom of the foil.
- Rinse and dry the arugula. Cut the leaves into strips.
- Make the vinaigrette:
- Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
- Place the arugula in a frying pan, on medium heat with the additional olive oil. Stir in the warm oil till just wilted (about 2 - 3 minutes)
- Combine the beets, onion, arugula and dressing in a large bowl and toss.
Nutrition Facts : Calories 152.4, Fat 14.3, SaturatedFat 2, Sodium 39.1, Carbohydrate 6.1, Fiber 1.2, Sugar 4.4, Protein 0.9
BEET SALAD WITH MIXED GREENS
Mustard greens salad with great flavor.
Provided by Di
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
- Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
- Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
- Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
- Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
- Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g
SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
- Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
More about "greens and roasted beets food"
ROASTED BEETS AND THEIR GREENS RECIPE - CHATELAINE.COM
From chatelaine.com
3/5 (54)Total Time 1 hr 20 minsServings 6Calories 197 per serving
CRISPY BAKED BEET GREENS ⋆ MAKE CHIPS FROM ROASTED …
From forkintheroad.co
ROASTED BEET GREENS - IN JENNIE'S KITCHEN
From injennieskitchen.com
ROASTED BEETS AND THEIR GREENS RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED BEETS & GREENS SALAD | FOODLAND
From foodland.ca
ROASTED BEETS AND SAUTéED BEET GREENS – DUANE NICOL
From duanenicol.ca
ROASTED BEETS WITH SAUTéED GREENS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
ROASTED BEETS, BEET GREENS AND GOAT CHEESE - SOFFIA WARDY
From soffiawardy.com
SESAME ROASTED BEETS AND GREENS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
BEET SALAD WITH GREENS AND WALNUTS RECIPE - FOOD & WINE
From foodandwine.com
SAUTéED BEET GREENS WITH ROASTED BEETS - EATING BIRD FOOD
From eatingbirdfood.com
ROASTED GOLDEN BEETS WITH WILTED GREENS - LOVE & GOOD STUFF
From loveandgoodstuff.com
12 NOURISHING RECIPES THAT USE UP THOSE BEET GREENS - CO
From brit.co
PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW-TO COOK BEET GREENS: 10 HEALTHY RECIPE IDEAS - WALKTOEAT
From walktoeat.com
SAUTéED BEET GREENS WITH ROASTED BEETS - FEASTING NOT FASTING
From feastingnotfasting.com
BALSAMIC ROASTED BEETS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
5 RECIPES FOR BEET GREENS - TREEHUGGER
From treehugger.com
BAKED BEET GREENS LEAVES IN OVEN EASY | WHITE ON RICE COUPLE
From whiteonricecouple.com
ROASTED BEETS WITH GREENS AND GREEK YOGURT AIOLI - LESLEY STOWE ...
From lesleystowe.com
ROASTED BEETS AND CHARRED GREEN BEANS - FOOD & WINE
From foodandwine.com
ROASTED BEETS AND SAUTEED BEET GREENS - HEALTHY HEALING EATS
From healthyhealingeats.com
HOW TO MAKE BEET GREENS EXTRA TASTY | TASTE OF HOME
From tasteofhome.com
ROASTED BEETS & GREENS WITH LEMON - GUIDING STARS
From guidingstars.com
ROASTED BEETS AND GREEN BEANS - WIDE OPEN EATS
From wideopeneats.com
ROASTED BEETS AND SAUTéED GREENS – KATE'S GARDEN KITCHEN
From katesgardenkitchen.com
KALE AND BEETS GREENS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEET GREENS RECIPES - REEDRUMMONDCOOKBOOK
From reedrummondcookbook.galeborg.com
ROASTED GOLDEN BEETS AND THEIR GREENS WITH GARLIC ORANGE DRESSING
From lettyskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love