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Shaved Baby Beets With Greens

Photo: Charles Maraia
Yield 4 servings

Ingredients

  • 1 pound red and gold baby beets with greens attached
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup chicken broth
  • 1/2 cup balsamic vinegar
  • Wedge of Parmesan

Nutrition Information

  • calcium 109 mg
  • calories 163
  • caloriesfromfat 1 %
  • carbohydrate 16 g
  • cholesterol 6 mg
  • fat 9 g
  • fiber 2 g
  • iron 1 mg
  • protein 5 mg
  • satfat 2 g
  • sodium 585 mg

How to Make It

  1. Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.

  2. Trim the stems from the greens and discard. Wash the leaves. Bring the chicken broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain.

  3. Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce the heat and simmer until thickened, 3 to 4 minutes (makes about 1/4 cup). Set aside.

  4. Divide the greens among 4 plates. Top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with Parmesan shavings.