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Sautéed Beets and Beet Greens with Red Onions and Garlic

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Serves 4

  • by Jeanne Kelley from Fine Cooking
    Issue 113

Beets and their greens are a natural paring. It’s a superb way to use up any leftover beet greens you might have, as you’ll need more greens than the four beets called for here will provide.

  • 2 Tbs. extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons
  • 10 cups lightly packed stemmed beet greens
  • Sea salt
  • 1 Tbs. red wine vinegar
  • Freshly ground black pepper

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more. Add the beets and stir until coated in the oil. Add 1/4 cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.

Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.

Serving Suggestions

Serve this simple sauté alongside pan-fried pork chops or trout.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 1; Sodium (mg): 510; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

We just love this recipe. It's so easy and tastes delicious. I just bought fresh beets at our farm store and my husband is making this now. Yum!

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