Beets with Beet Greens
This recipe takes the whole beet and transforms it into a combination vegetable side dish. It's full of soluble and insoluble fiber; the greens provide roughage and the beets themselves are loaded with soluble fiber and vitamins.
INGREDIENTS | SERVES 4; SERVING SIZE 4 BEETS
16 baby beets, greens attached
2 tablespoons butter
1 tablespoon fresh lemon juice
½ teaspoon salt
Wash beets but don't peel them.
Bring about 3″ of water to a boil and then put the beets, root down, into the boiling water. Beet roots will be in the water and the greens will cook in the steam above the water.
Cover and cook for 12 minutes. Drain and cut the greens off the roots.
Chop the greens and peel the roots. (The skin will slip off easily.)
Put the beets, greens, and roots in a saucepan and add butter, lemon juice, and salt. Warm over low heat, and serve hot.
PER SERVING Calories: 210 | Fat: 6g | Sodium: 760mg | Carbohydrates: 35g | Fiber: 12g | Protein: 7g
