Shaved Baby Beets With Greens

Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

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

Directions

  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.
     

 

Kay Chun
July 2002

Nutritional Information

  • Per Serving
  • Calories 163
  • Calcium 109 mg
  • Carbohydrate 16 g
  • Cholesterol 6 mg
  • Fat 9 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 2 g
  • Sodium 585 mg
What does this mean? See Nutrition 101.