Shaved Baby Beets With Greens – a delicious recipe with red, olive oil, lemon juice, kosher salt, chicken broth, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
172
kcal
Calories
10
g
Fat
19
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound red and gold baby beets with greens attached, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and more.
Yes, Shaved Baby Beets With Greens falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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