Roasted Beets & Greens with Lemon - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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.

Ingredients

  • 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

Directions

  1. Preheat oven to 425ºF. Cut the greens away from the beets, leaving about ¼” of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add ¼” 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 sauté 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.
Nutritional analysis per serving: Calories 245; Total Fat 11g (14% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 3mg (2% DV); Sodium 250mg (11% DV); Total Carbohydrate 33g (12% DV); Dietary Fiber 8g (29% DV); Total Sugars 21g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 6% DV; Calcium 10% DV; Iron 10% DV; Potassium 20% DV; Folate 80% DV; Manganese 50% DV; Copper 35% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-beets-greens-lemon/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796