Beet Greens and Carrots With Sesame Dressing

Beet Greens and Carrots With Sesame Dressing
Christopher Baker
Mix rice vinegar, soy sauce, honey, and sesame oil to create a quick vinaigrette for the steamed vegetables.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

6
cups
stemmed beet greens (about 1 bunch) or spinach
1/2
pound
carrots (about 4 medium), thinly sliced on the bias
2
tablespoons
rice vinegar
2
tablespoons
soy sauce
1
tablespoon
honey
2
teaspoons
toasted sesame oil
1
teaspoon
toasted sesame seeds

Directions

  1. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the beet greens and carrots in the basket, cover, and steam until tender, 4 to 5 minutes.
  2. Meanwhile, in a small bowl, whisk together the vinegar, soy sauce, honey, and sesame oil. Drizzle the vegetables with the dressing and sprinkle with the sesame seeds.

 

Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 79
  • Fat 3 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 603 mg
  • Protein 3 g
  • Carbohydrate 12 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 68 mg
What does this mean? See Nutrition 101.