Sauteed Beets and Greens
Rich in folic acid and vitamin C, these sweet root vegetables are a colorful, nutritious addition to the dinner table.
- Total Time:
- Servings: 4
Source: Everyday Food Fresh Flavor Fast, 2010
- 1 tablespoon olive oil
- 1 large minced shallot
- 1 cup beet greens, thinly sliced, stemmed
- 1 recipe Basic Roasted Beets
- 1 teaspoon chopped fresh rosemary
- Coarse salt
In a large skillet, heat olive oil over medium heat. Add shallot; cook until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes.
Add basic roasted beets, cut into 1/2-inch wedges, and fresh rosemary. Season with coarse salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes.