Savory Organic Golden Beets with Greens
Elevate your vegetable game with this vibrant recipe for **Savory Organic Golden Beets with Greens**—a wholesome dish that highlights the natural sweetness of roasted golden beets paired with tender, sautéed beet greens. Perfect for a health-conscious meal, this recipe uses fresh, organic produce and simple seasonings like garlic, lemon juice, and olive oil to enhance each layer of flavor. Roasting the beets until fork-tender brings out their earthy richness, while the sautéed greens add a hint of bitterness and robust texture. With optional garnishes like toasted pine nuts for a nutty crunch and crushed red pepper flakes for subtle heat, this recipe is as customizable as it is nutritious. Ready in under an hour, this dish pairs beautifully with grilled mains or stands alone as a hearty vegetarian entrée. Keywords: golden beets recipe, roasted beets with greens, healthy beet recipes, organic vegetable dish, vegetarian side.
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Recipe Information
Ingredients
- 4 medium organic golden beets (with greens attached)
- 3 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.25 cup water
- 2 tablespoons toasted pine nuts (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Separate the golden beets from their greens. Rinse the beets thoroughly to remove dirt and debris. Trim the root ends and scrub the skins. Set aside the greens for later use.
Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap them tightly in the foil, creating a sealed packet, and place it on a baking sheet.
Roast the beets in the oven for 35–40 minutes, or until they are fork-tender. Remove from the oven and allow them to cool slightly.
While the beets roast, thoroughly wash the beet greens to remove any grit. Pat them dry with a clean towel and chop them into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Add the chopped beet greens to the skillet and sauté for 3–4 minutes, stirring occasionally, until wilted. Pour in the water and cook for an additional 2 minutes to soften the greens further.
Once the roasted beets are cool enough to handle, rub off their skins using a paper towel or your hands. Cut the beets into wedges or bite-sized cubes.
In the skillet with the greens, add the roasted beet pieces. Drizzle with lemon juice, sprinkle with sea salt, black pepper, and (if desired) crushed red pepper flakes. Toss everything gently to combine and heat through for 2–3 minutes.
Transfer the savory golden beets and greens to a serving platter. Garnish with toasted pine nuts, if using, and serve warm.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 37.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
