Serves: 4
Hands-on time: 15 minutes.
Total time: 20 minutes.
CATEGORY:
Gluten Free, Under 45 Minutes, Vegetarian
INGREDIENTS:
• 8 medium-size beets, roasted
• 2 cups chopped beet greens, washed and dried
• 1 tbsp olive oil
• 1/4 cup minced shallots
• 1 clove garlic, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 1/2 cup fresh-squeezed orange juice
INSTRUCTIONS:
1. Peel beets and cut into wedges. Set aside.
In skillet, heat oil over medium-high heat. Cook shallots until tender, about 3 minutes. Add garlic and cook until fragrant and pale golden, about 1 minute. Stir in beet greens, sprinkle with salt and red pepper flakes, and cook, stirring often, until tender crisp, about 3 minutes. Pour in orange juice, add reserved beets and cook just until heated through and liquid has been absorbed, about 2 minutes. Serve warm or at room temperature (can be stored in the refrigerator for up to 3 days).
