Cooked Beets and Greens
August 13, 2014
Categories: Dinner, Side Dishes, Vegetables, Beet, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spring more
"I was gifted a few fresh white beets and threw together this old recipe my grand mother used to make."
- Serving Size: 1 (334.4 g)
- Calories 255.9
- Total Fat - 14.6 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 649.9 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 9.3 g
- Sugars - 18.7 g
- Protein - 6.6 g
- Calcium - 235.5 mg
- Iron - 5.7 mg
- Vitamin C - 56.5 mg
- Thiamin - 0.3 mg
Place the beets in a pot and cover with water.
Bring to a boil over high heat, reduce heat to medium-high and simmer until just cooked, about 30 to 35 minutes.
Remove from element and put aside leaving them in the water.
Meanwhile, in a large skillet bring the oil to medium-high heat and add the rosemary and garlic; cook until garlic just starts to brown.
Add the beet greens and cook until wilted.
Add the mustard, honey, vinegar, salt and pepper and stir to mix well.
Remove the beets greens with tongs and place onto a serving platter, reserving the juices left in the skillet.
Drain the cooked beets and place on top of the platted greens; drizzle the juices left in the skillet over the beets.
Tips & Variations
No special items needed.