Shaved Baby Beets With Greens

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 163 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 6 mg
    • Sodium 585 mg
    • Protein 5 mg
    • Carbohydrate 16 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 109 mg


  1. Check 1pound red and gold baby beets with greens attached
  2. Check 2tablespoons olive oil
  3. Check 1tablespoon fresh lemon juice
  4. Check 1/2teaspoon kosher salt
  5. Check 1cup chicken broth
  6. Check 1/2cup balsamic vinegar
  7. Check wedge of Parmesan


  1. Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.
  2. Trim the stems from the greens and discard. Wash the leaves. Bring the chicken broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain.
  3. Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce the heat and simmer until thickened, 3 to 4 minutes (makes about 1/4 cup). Set aside.
  4. Divide the greens among 4 plates. Top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with Parmesan shavings.