Saturday, November 17, 2012

Healthy Beets Recipe from Margaret

Margaret's Beets

Ran into Margaret S. in the grocery store a few days ago and she had a big bunch of beets in her basket.  We started talking about beets and how good they are ----and how she steams hers but I roast mine ---which lead to a discussion about the tops which I have never cooked.  She said that she and Jim eat greens just about everyday.  And that she had a great recipe for beet greens.

So, I whipped out a Feast Everyday card, and said "Did you know I have a food blog??"   So, now we have a new contributor!  Thanks, Margaret.  Can't wait to try to your recipe.  And thanks for sending the photos along too. 

Roasted Beets with Greens and Walnuts
(a Weight Watchers recipe)

1 1/2 pounds baby beets with tops
2 t. olive oil
3 garlic cloves, thinly sliced
4 scallions, cut into 3- inch lengths
1/4 t. salt
2 T. chopped walnuts, toasted

Preheat oven to 400 degrees.  Trim beets, reserve tops.  Place beet roots on center of double layer of foil, fold edges together to seal tightly.  Place packet on baking sheet and roast until beets are fork tender, about 45 minutes.  Unwrap beets and let cool.  Peel and cut beets in half.

Coarsely chop beet greens.  Heat oil in large nonstick skillet over medium heat.  Add garlic and cook, stirring occasionally until golden 1-2 minutes.  Add beet greens, scallions, and salt.

Cook, partially covered, until greens are tender, 8-10 minutes. 

Add roasted beets; cook, stirring often, until heated through, 2 minutes. 

Sprinkle with walnuts.  Serve hot or room temperature.

----Thanks, Margaret


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