Ingredients for Baby Beet Tops With Teeny Weeny Baby Beets Attached
- 2 tablespoons olive oil
- 1 bunch (about 8 ounces) baby beets with greens attached
- Walla Walla Onion
- Garlic
- about 1/4 teaspoon salt and about 1/4 teaspoon freshly ground black pepper
- Oyster Sauce
- 1 tablespoon balsamic vinegar
- 1 small shallot
- a sprinkle crumbled feta cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baby Beet Tops With Teeny Weeny Baby Beets Attached? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baby Beet Tops With Teeny Weeny Baby Beets Attached
- Wash and thoroughly dry 1 bunch (about 8 ounces) of baby beets with their greens attached.
- Trim the beet greens, leaving about 1 inch of stem attached to each beet.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 small shallot, finely chopped, and sauté for 2 minutes until softened.
- Add the trimmed baby beets and sauté for another 5 minutes, until slightly tender.
- Add the beet greens to the skillet and cook for 3-5 minutes, until wilted but still vibrant green.
- Season generously with salt and freshly ground black pepper (about 1/4 teaspoon each).
- Add 1 tablespoon of balsamic vinegar and toss to combine.
- Remove from heat and serve immediately. Garnish with a sprinkle of crumbled feta cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
9g
Carbs
3g
