Beets & their Greens

I know this is pretty controversial, but I love beets.  And since I am trying to incorporate as many green leafy vegetables into my diet as possible, I figured it was high time to try out beet greens.  I was totally amazed at how delicious this recipe was.

How to roast beets:

Heat the oven to 400°F and arrange a rack in the middle. Trim off the leaves and stems of the beets and the little tail.  Rinse the beets. Wrap in aluminum foil  (you can put 3 beets in a pouch) and place in the oven on a cookie sheet. Roast until tender and easily pierced with a knife, about 45 minutes.  Remove from the oven and let cool.  When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Beets & their Greens with Shallots & Citrus

recipe courtesy Clean Eating Magazine

serves 4- 1 WW point per serving

 8 medium sized beets, roasted (see above)

all of the leaves from the beets, washed well and dried, and chopped

1 Tbsp olive oil

1/4 cup minced shallots (or onion)

1 clove garlic, chopped

1/2 tsp sea salt

1/4 tsp red pepper flakes

1/2 cup fresh-squeezed orange juice (or 2 Tbsp. frozen apple juice concentrate)

Cut roasted and peeled beets into wedges.

In a skillet, heat oil over medium-high heat.  Cook shallots (or onions) until tender, about 3 minutes.  Add garlic and cook until fragrant and pale golden, about 1 minute. Stir in chopped beet greens, sprinkle with salt and red pepper flakes, and cook, stirring often, until tender crisp, about 3 minutes.  Pour in orange juice (or apple juice concentrate) and stir.  Add reserved beets and cook until just heated through and liquid has been absorbed, about 2 minutes.  Serve warm or at room temperature (can be stored in the refridgerator for up to 3 days.)