Tangy Buttered Beets and Beet Greens with Dijon
Serves 4 to 6
Time 15 min
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.
Special Diets:
Ingredients
- 1 1/2 pound beets, with stems and greens attached
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1/4 teaspoon fine sea salt, to taste
- 1/4 teaspoon ground black pepper
Method
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 carbohydrates (4g dietary fiber, 9g sugar), 2g protein.
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.
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Ingredients
- 1 1/2 pound beets, with stems and greens attached
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1/4 teaspoon fine sea salt, to taste
- 1/4 teaspoon ground black pepper