[NEW] Roasted Beets & Greens With Lemon

There's nothing quite like using the beet in its entirety from root to leaf. This simple warm salad pairs the hearty simplicity of beets with a dead simple yogurt dressing for a lovely side that would go well with any main dish.

Prep Time: 30 min.

Cook Time: 1 hour 30 min.

Total Time: 2 hours

4 Servings

Ingredients

2 bunches beets, with tops 2 garlic cloves, crushed
1 cup yogurt
2 Tbsp. olive oil Pepper to taste Juice of 1 lemon
3 Tbsp. chopped walnuts

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Instructions

Preheat oven to 425ºF. Cut the greens away from the beets, leaving about ¼" of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add ¼" water to the dish. Cover tightly. Place in the oven and roast until fork-tender (30-60 minutes).
While the beets are in the oven, stir the garlic into the yogurt and refrigerate until ready to use.
Stem the greens and wash. Set aside.
Cool beets until safe to handle (15 minutes). Trim away stems and remove skins. Cut into wedges and set aside.
Heat oil in a large, wide skillet over high heat and sauté the greens until just wilted (3-5 minutes). Season with pepper and lemon juice to taste.
Serve yogurt as a side dressing for the beets and greens, garnished with walnuts.

Nutrition Facts

4 servings per container

Serving size 354 g

Amount per serving

Calories 244

% Daily Value*

Total Fat 10.8g	14%
Saturated Fat 1.4g	8%
Trans Fat 0g
Cholesterol 2.5mg	2%
Sodium 247.8mg	11%
Total Carbohydrate 32.6g	12%
Dietary Fiber 8.05g	29%
Total Sugars 21.1g
Includes 0g Added Sugars	0%
Protein 7.6g
Vitamin D 0.6mcg	6%
Calcium 127.4mg	10%
Iron 2.4mg	10%
Potassium 926.6mg	20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No additional notes for this recipe.

Score Breakdown

+ More

Fiber
Vitamins & Minerals
Whole Grains

− Less

Additives to Limit
Added Sodium
Added Sugar

+5 -3 =2

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