Wash beets and leaves and remove any inedible portion. Heat oil, lemon juice, onion, and herbs in a heavy pan with a tight fitting lid. Add beets with leaves attached, and steam over medium heat. Check after 5 minutes, adding a small amount of water if necessary to prevent burning. Cook a few minutes more, until beets are fork tender.
"While beets are nutritious vegetables, their leaves supply three times as much vitamin C, four times as much iron, seven times as much calcium, and over a hundred times as much beta carotene as the beets themselves." --http://www.wheelerbrookfarm.com/beets.html
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4|
|Calories from Fat: 17 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 231mg||8 %|
|Potassium 822.8mg||22 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 17.7g|
|Protein 4.1g||6 %|
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Calories per serving: 123
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