Chioggia Beets with Beet Greens, Garlic and Balsamic Vinegar
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INGREDIENTS
- Grated Asiago or Parmesan;
- salt and pepper ; to taste
- 1 c Diced beets; such as
- 1 tb Balsamic vinegar
- 1/2 Lemon; juiced
- 1/4 c Vegetable oil OR chicken
- 1 bn Beet greens; chopped
- 1 tb olive oil
- 2 Chopped garlic cloves
INSTRUCTIONS
In 1/4 cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: From http://www.sfgate.com/eguide/food/recipes/kron/ Recipe by: KRON-TV Ch4, San Francisco, 1997 Posted to MC-Recipe Digest by KitPATh
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (41g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 27 | ||
| Calories from Fat: 15 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.7g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 78.8mg | 3 % | |
| Potassium 47.7mg | 1 % | |
| Total Carbohydrate 3.7g | 1 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 3.5g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 27
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