Roasted Beets with Sautéed Greens

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A simple preparation for both beets and their greens, with a crunch from hazelnuts and creamy goat cheese. Discover more simple preparations using winter greens »

Ingredients

Preparation

Preheat oven to 350° F.

Wrap beets in foil and roast for 1 hour. Cool, remove skin and cut beets into wedges. Reserve beet greens.

Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Add greens and cook until tender, 3 to 5 minutes. Add wine and season with salt and pepper. Toss cooked greens with beet wedges and hazelnuts. Top with goat cheese.

Each serving: 410 cal, 14g fat (3.5g sat), 5mg chol, 280mg sodium, 20g carb, 5g fiber, 9g sugars, 6g protein

Learn more about our recipes. View guidelines »

More about: beets, greens, hazelnuts

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