Shaved Baby Beets With Greens

Photo: Charles Maraia

Yield: 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 109mg
  • Calories: 163
  • Calories from fat: 1%
  • Carbohydrate: 16g
  • Cholesterol: 6mg
  • Fat: 9g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 2g
  • Sodium: 585mg

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

Preparation

  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.
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