Shaved Baby Beets With Greens

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
     
By August, 2002

Nutritional Information

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

Quick Tip

A variety of cheeses
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than that of shredded cheese.

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