Baby Beets With Green Beans
Recipe: #34701
April 18, 2020
Categories: Side Dishes, Beet, Gluten-Free, No Eggs Vegetarian, Herbs, Butter/Margarine, Kosher Dairy, more
"Recipe source: Bon Appetit (April/2007) The original recipe called for haricots verts -- but if unavailable green beans will also work."
Ingredients
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 by Step Method
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
No special items needed.