Login: Kristin Meier
This week, I couldn’t pass up a bunch of beautiful organic beets, greens and all. Beets are a nutrient rich root vegetable containing antioxidants that may protect against coronary artery disease and stroke and lower cholesterol. Beet greens are in the same genus as Swiss chard, with similarly colorful, edible leaves. I decided to find out what would happen if I roasted the beets and used the greens in my next saute.
1 bunch beets with greens, divided
- 2 swishes olive oil, divided
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 T Italian seasoning
- 2 T pepper, divided
- 1 eggplant, cubed
- 1 c mushrooms, chopped
- 1 bunch Swiss chard, chopped
- 1 T red wine vinegar
Preheat the oven to 350 degrees. Thoroughly wash beets, remove greens, and set aside. Coat beet roots with olive oil and pepper. Wrap with foil and bake for about an hour until tender.
Coat a cast iron skillet (helps with iron absorption, but any pan will work!) with a swish of olive oil. Saute garlic over medium heat. Add carrots, Italian seasoning, pepper, followed by eggplant and mushrooms. Add beet greens and Swiss chard and sauté until tender. Dice roasted beets and serve over greens sauté drizzled with red wine vinegar and pepper to taste. Enjoy!
Note: Do not be alarmed if you pass red or pink color urine after eating beets. Beeturia is a harmless condition found in 10-15% of the population who are genetically unable to break down betacyanin pigment found in beets. Whew!
Inspiration: Allrecipes.comRoasted Beets and Sauteed Beet Greens