Baby Beets With Green Beans

6
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Recipe source: Bon Appetit (April/2007) The original recipe called for haricots verts -- but if unavailable green beans will also work."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (248.6 g)
  • Calories 180
  • Total Fat - 12.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 20.3 mg
  • Sodium - 408 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 4.6 g
  • Sugars - 8.6 g
  • Protein - 3.1 g
  • Calcium - 66.8 mg
  • Iron - 2 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

In a roasting pan toss the beats with the oil and then sprinkle with salt and cover the pan with foil. Bake for 30 minutes or until tender; uncover and let beets stand at room temperature for 20 minutes; peel beets and then cut beets into halves or quarters.

Step 3

Cook the beans (haricots verts or green beans) in a large pot of boiling salted water for 3-5 minutes or until crisp-tender; drain and pat dry.

Step 4

In a large skillet over medium heat, melt the butter. Add lemon juice and the peel to the skillet and then add the beets; toss. Stir in green beans or haricots verts and the parsley and saute until heated through (under 5 minutes). Season with slat and pepper.

Tips & Variations


No special items needed.

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