Roasted Beets with Sautéed Greens
A simple preparation that uses both beets and their greens, with a crunch from toasted nuts and the richness of creamy goat cheese.
Preheat oven to 350° F.
Trim greens from beets and reserve. Scrub beets clean, wrap in foil and roast for 1 hour. Cool until you can safely handle them and remove skin. Cut peeled beets into wedges.
Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Add reserved 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.
To toast hazelnuts, preheat oven to 350° F. Place hazelnuts on a rimmed baking sheet and toast for 5 to 7 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins.
Each serving: 410 cal, 14g fat (3.5g sat), 5mg chol, 280mg sodium, 20g carb, 5g fiber, 9g sugars, 6g protein