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Roasted Beets & Greens with Lemon

Two Stars Guiding Stars

  • Servings:

    4 (343 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    90 minutes

Ingredients

There's nothing quite like using the beet in its entirety from root to leaf. This simple warm salad pairs the hearty simplicity of beets with a dead simple yogurt dressing for a lovely side that would go well with any main dish.
2 bunches beets, with tops
2 garlic cloves, crushed
1 cup yogurt
2 Tbsp. olive oil
Pepper to taste
Juice of 1 lemon
3 Tbsp. chopped walnuts
Roasted Beets & Greens with Lemon

Directions

1. Preheat oven to 425 degrees F. Cut the greens away from the beets, leaving about 1/4" of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4" water to the dish. Cover tightly. Place in the oven and roast until fork-tender (30-60 minutes).
2. While the beets are in the oven, stir the garlic into the yogurt and refrigerate until ready to use.
3. Stem the greens and wash. Set aside.
4. Cool beets until safe to handle (15 minutes). Trim away stems and remove skins. Cut into wedges and set aside.
5. Heat oil in a large, wide skillet over high heat and saute the greens until just wilted (3-5 minutes). Season with pepper and lemon juice to taste.
6. Serve yogurt as a side dressing for the beets and greens, garnished with walnuts.

Nutrition

Nutritional Facts
Servings 4 (343 g)
Base Nutrients
Calories 206 kcal (10%)
Calories from Fat 65 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 1 g (5%)
Cholesterol 3 mg (1%)
Sodium 247 mg (10%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 8 g (31%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C 20 mg (22%)
Minerals
Calcium 119 mg (9%)
Iron 2 mg (12%)
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