Tangy Buttered Beets and Beet Greens with Dijon

Tangy Buttered Beets and Beet Greens with Dijon

Serves 4 to 6

Beets are available in purple, gold and candy-striped varieties, so use whatever looks best to you. Use Dijon, whole grain or even spicy mustard in this recipe.

  • 1 1/2 pounds beets, with stems and greens attached
  • 2 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon fine sea salt, to taste
  • 1/4 teaspoon ground black pepper
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Roughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems.

Bring 6 tablespoons water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.

Nutritional Info: 
Per Serving:110 calories (40 from fat), 5g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 14g carbohydrate (4g dietary fiber, 9g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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