Ingredients for Balsamic Beets And Greens
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- ½ teaspoon Dijon mustard
- 1 pound fresh beets
- vegetable oil
- 2 cloves garlic, minced
- beet leaves
- 1 tablespoon fresh lemon juice
- to taste salt and pepper
- 5 ounces fresh greens
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How to Make Balsamic Beets And Greens
- Preheat oven to 400°F (200°C). Wash and chop 1 lb beets, leaving about 1 inch of stem and root attached. Wrap in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
- While beets roast, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon sugar, and ½ teaspoon Dijon mustard in a small bowl. Set aside.
- Once beets are cool enough to handle, peel and slice them into bite-sized pieces. Toss with the balsamic vinaigrette and marinate at room temperature for at least 30 minutes (or up to 2 hours for maximum flavor).
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Add 5 oz of your favorite greens (such as spinach, kale, or chard), 1 tablespoon lemon juice, salt, and pepper to taste.
- Cook for 2-3 minutes, stirring frequently, until greens are slightly wilted.
- Cover and cook for another 3-5 minutes, or until greens are wilted to your liking.
- Divide the warm greens among four salad plates. Top with the marinated beets and drizzle with any remaining vinaigrette.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
33g
Fat
3g
Carbs
4g
