Savory Balsamic Glazed Beets with Sautéed Greens
This vibrant dish combines the earthy sweetness of baby beets with the fresh, peppery flavor of beet greens, all enhanced by a tangy balsamic vinaigrette. Beets are not only delicious but also nutritious, packed with potassium, vitamins C and A, and antioxidants. This recipe is adapted from the Great Good Food Cookbook by Julee Rosso and is perfect for a light lunch or as a colorful side dish at dinner. The harmonious blend of flavors makes it an excellent way to enjoy seasonal produce.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
balsamic vinegar
1/4 cup (none)
extra virgin olive oil
1 tablespoon (none)
sugar
2 teaspoons (none)
dijon-style mustard
1/4 teaspoon (none)
baby beets
12 ounces (trimmed, peeled, thinly sliced)
vegetable oil
1 teaspoon (none)
garlic cloves
3 (minced)
beet leaves
8 cups (washed, drained (leave some water clinging to the leaves))
lemon juice
2 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
In a medium bowl, whisk together balsamic vinegar, olive oil, sugar, and dijon mustard until well combined.
2
Add the sliced baby beets to the bowl and toss to coat them in the marinade. Let them sit at room temperature for at least 1 hour to absorb the flavors.
3
In a large skillet over medium heat, add the vegetable oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
4
Incorporate the beet greens into the skillet along with the lemon juice, and season with salt and pepper to taste.
5
Stir everything well and cook for 2-3 minutes. Then cover the skillet and allow the greens to wilt for approximately 5 minutes, stirring occasionally.
6
On four salad plates, divide the sautéed greens and top each with the marinated beets along with the vinaigrette from the bowl.
7
Serve immediately, enjoying the harmonious flavors of this delightful dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Balsamic Glazed Beets with Sautéed Greens?
It is a vibrant dish that combines earthy baby beets with peppery beet greens, all tossed in a tangy balsamic vinaigrette.
How many servings does this recipe provide?
This recipe makes 4 servings.
Is this beet recipe vegan?
Yes, the recipe is vegan as it contains no animal products.
Is this dish gluten-free?
Yes, all the ingredients used in this recipe are gluten-free.
What are the nutritional benefits of beets?
Beets are packed with potassium, vitamins C and A, and various antioxidants.
How long should the beets marinate?
The beets should marinate in the balsamic mixture at room temperature for at least 1 hour.
What ingredients are in the balsamic vinaigrette?
The vinaigrette consists of balsamic vinegar, extra virgin olive oil, sugar, and dijon-style mustard.
What type of beets are best for this recipe?
Baby beets are recommended for their sweetness and size.
How should the baby beets be prepared?
The beets should be trimmed, peeled, and thinly sliced.
How many garlic cloves are needed?
The recipe calls for 3 minced garlic cloves.
How much beet greens are required?
You will need 8 cups of washed and drained beet leaves.
Why should water be left clinging to the beet leaves?
The moisture helps the greens wilt and steam properly when they are covered in the skillet.
What is the purpose of the sugar in the marinade?
The sugar helps balance the acidity of the balsamic vinegar and enhances the beets' natural sweetness.
How long do you sauté the garlic?
Sauté the minced garlic in vegetable oil for about 1 minute until it becomes fragrant.
How long do the beet greens take to cook?
The greens should be stirred for 2-3 minutes and then covered to wilt for approximately 5 minutes.
What provides the final citrus touch to the greens?
Two tablespoons of lemon juice are added to the greens while sautéing.
Can I substitute the vegetable oil used for sautéing?
Yes, any neutral high-heat oil can be used, though the recipe specifically suggests vegetable oil.
Where did this recipe originate?
This recipe is adapted from the Great Good Food Cookbook by Julee Rosso.
Is this a main course or a side dish?
It is perfect as a light lunch or as a colorful side dish for dinner.
How do you plate this dish?
Divide the sautéed greens onto four plates and top each with the marinated beets and the leftover vinaigrette.
Can I use regular mustard instead of Dijon?
While Dijon-style is preferred for its sharp flavor, you can use regular mustard in a pinch.
How much balsamic vinegar is used?
The recipe requires 1/4 cup of balsamic vinegar.
Should the dish be served hot or cold?
The dish should be served immediately while the greens are still warm and the beets are marinated.
What is the texture of the greens after cooking?
The greens should be wilted and tender after being covered and steamed.
Is there salt in this recipe?
Salt and pepper are added to taste during the sautéing of the greens.
How much olive oil is in the marinade?
The marinade uses 1 tablespoon of extra virgin olive oil.
Can I use larger beets instead of baby beets?
You can, but baby beets are preferred for their texture and easier preparation for thin slicing.
Does this recipe contain cholesterol?
Based on the ingredients like beets, greens, and oils, this recipe is naturally cholesterol-free.
How much sugar is in the recipe?
The recipe calls for 2 teaspoons of sugar.
What is the flavor profile of the dish?
It is a harmonious blend of earthy, sweet, tangy, and peppery flavors.