Chioggia Beets With Beet Greens, Garlic And Balsamic Vinegar Recipe
Servings: 2
Ingredients
- 1 c. Diced beets, such as Chioggia beets
- 1 bn Beet greens, minced
- 1 Tbsp. Extra virgin olive oil
- 2 x Minced garlic cloves
- 1 Tbsp. Balsamic vinegar
- 1/2 x Lemon, juiced
- 1/4 c. Vegetable oil Or possibly chicken stock, optional Salt and pepper, to taste Grated Asiago or possibly Parmesan, optional
Directions
- In 1/4 c. lightly salted water in a covered pan, steam the beet roots for 3 or possibly 4 min till barely tender. Add in the greens and team for another minute or possibly two till they are wilted. Uncover and add in the extra virgin olive oil, garlic, balsamic vinegar and lemon juice. Saute/fry for one or possibly two min more. If you are serving over pasta, add in stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 2 servings | |
| Calories 335 | |
| Calories from Fat 302 | 90% |
| Total Fat 34.13g | 43% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 246mg | 7% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.54g | 3% |
| Protein 1.22g | 2% |
